Description
This classic Sour Cream Pound Cake is a rich, moist, and tender dessert made with full-fat sour cream and a hint of lemon zest and extracts. Baked to golden perfection in a bundt pan, it offers a perfect balance of sweetness and tanginess, ideal for any occasion or afternoon tea.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
Wet Ingredients
- 1.5 cups unsalted butter, room temperature
- 3 cups white granulated sugar
- 6 eggs, room temperature
- 1 cup sour cream, full fat
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1 tsp lemon zest
Optional
- Powdered sugar, for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Generously grease a bundt pan to prevent sticking and set it aside while you prepare the batter.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. This ensures even distribution of the leavening agents.
- Cream Butter, Sugar, and Lemon Zest: In the bowl of a stand mixer, combine the granulated sugar and lemon zest. Use your fingers to pinch and rub the lemon zest into the sugar until fragrant. Add the softened butter and beat on medium-high speed for 4 to 5 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs: With the mixer on the lowest speed, add eggs one at a time to the butter mixture, incorporating each egg before adding the next to maintain the emulsion.
- Incorporate Sour Cream and Flavorings: Mix in the sour cream, lemon juice, vanilla extract, and almond extract on low speed until just combined.
- Combine Dry and Wet Ingredients: Add the prepared dry ingredients to the wet ingredients in two batches, mixing on low speed until just incorporated. Be careful not to overmix to maintain a tender crumb.
- Fill Pan and Bake: Carefully pour or scoop the batter into the greased bundt pan. Bake in the preheated oven for about 80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan on a wire rack for about 15 minutes. Gently run a butter knife around the edges and the center tube to loosen. Invert the pan onto the wire rack and lift it off to release the cake.
- Final Cooling and Serving: Let the pound cake cool completely for an additional 30 to 45 minutes. Optionally, dust the top with powdered sugar before slicing and serving. Enjoy!
Notes
- Ensure all ingredients, especially butter, eggs, and sour cream, are at room temperature for best results.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- If you don’t have a bundt pan, use a tube pan or a loaf pan, but adjust the baking time accordingly.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra moisture and flavor, this pound cake freezes well; wrap tightly and thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
