Lemon Pound cake with Sour cream
This delightful treat combines the zesty freshness of lemon with the creamy richness of sour cream, resulting in a moist, flavorful, and utterly irresistible cake.
Servings: 8 people
Equipment
- 1 Loaf Pan 7 1/2- inch
- 1 electric mixer
- 1 Mixing bowl
- 1 spatula
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Soda
Wet Ingredients
- 11/2 cups White Granulated Sugar
- 1/2 cup Unsalted Butter room temperature
- 2 large eggs
- 1/2 cup Whole Milk
- 1/4 cup Sour cream
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
Icing Ingredients
- 1 cup Powdered Sugar
- 2 tbsp Lemon Juice
Instructions
- Preheat oven to 350 F. Line the pan with a parchment paper. Spray with non-stick oil.
Mix the Dry Ingredients
- Mix the salt and baking soda with the flour using a wire whisk. Set it aside.
Prepare the wet Ingredients
- Add the lemon to the milk and let it sit until it is curdled. Set it aside.
- Put the softened butter in the mixing bowl and mix until smooth. Add the sugar and mix until smooth. Add the eggs one at a time, mixing in between additions. Add the sour cream, milk mixture, and the lemon zest. Mix until the ingredients are incorporated.
- Add the flour mixture. Use a spatula to mix this batter so as not to overmix.
- Transfer to the prepared pan and bake at 350 F for fifty minutes. In forty-five minutes, start checking the cake using the toothpick method. Let the cake cool down and top it with the prepared icing.
Make the icing
- Mix the powdered sugar and the lemon juice. Mix until smooth.