Fresh Lemon Sour Cream Pound Cake Recipes

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

SOUTHERN LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Generously grease and flour a bundt pan.
• Combine the flour, baking powder, salt and set aside.
• Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
• Slowly fold in the flour mixture.
• Pour the batter into the prepared bundt pan.
• Bake for 1 hour 10 minutes, or until completely done.
• While the lemon pound cake is baking, combine the ingredients for the glaze.
• Once the cake is done baking, move from oven and let cool a few minutes.
• Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
• Drizzle the glaze over the cake while it's still warm.
• Let sit until cool.
• Serve & enjoy!

SOUR CREAM AND LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease 16-cup tube pan.
• Dust with cake flour; tap out excess flour.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, beat butter in large bowl at medium speed until fluffy.
• Gradually add sugar and beat 5 minutes.
• Add eggs 1 at a time, beating just until combined after each addition.
• Beat in lemon juice and peel.
• Using rubber spatula, mix in dry ingredients.
• Mix in sour cream.
• Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
• Let cake cool in pan on rack 15 minutes.
• Cut around cake in pan.
• Turn out cake.
• Carefully turn cake right side up on rack and cool completely.
• (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

SOUR CREAM AND LEMON POUND CAKE

Steps:

• Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

FRESH LEMON & SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray.
• In a large bowl mix flour, baking powder, baking soda and salt.
• In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest.
• Stir sour cream mixture into flour mixture until well combined.
• Pour batter into prepared loaf pan.
• Bake about 45 to 50 minutes until a toothpick comes out clean.
• Slice and serve with berries, whipped cream or plain.