You guys, pound cake has never tasted this good! Where some cakes are too sweet, this one is perfectly flavored. Sure, there’s a lot of sugar in it, but the sweetness is counterbalanced by the lemons. The sour cream also plays a huge role, in that it makes the cake unbelievably moist! It’s dense, moist, and loaded with lemon flavor. This cake will be your new favorite breakfast, dessert, and midnight snack.
Lemon Sour Cream Cake
Lemon sour cream cake is a pound cake that’s flavored with lemon and infused with sour cream. It’s topped with a sweet and tangy lemon sugar glaze, too! Not only does it add flavor and texture, but it covers up flaws in the cake as well. It’s not as quick as most cakes I’ve featured here, but with detailed recipe instructions and a bunch of tips, I’m sure you’ll nail this cake on the first try.
Ingredients
For the Cake:
All-Purpose Flour – It forms the base of the cake.Baking Powder – The leavening agent that makes the cake rise.Butter – To give the cake richness. Use unsalted butter so that you can control the amount of salt that goes into your cake.Granulated Sugar – Two cups will give the cake just the right amount of sweetness.Eggs – They bind the ingredients together, giving the cake structure.Sour Cream – The secret ingredient that will make your cake ultra-light, moist, and addictive! Stick to full-fat sour cream for maximum flavor.Lemon Zest – The bright, tangy flavor that makes this cake insanely good.
For the Glaze: A combination of lemon juice, powdered sugar, and melted butter yields a well-balanced glaze.
Tips for the Best Lemon Sour Cream Cake
Grease your bundt pan well. Nothing could be sadder than baking a perfectly delicious cake and not being able to get it out of the pan! The key is to be generous with the butter, vegetable shortening, or oil. You can also dust it with flour after for good measure.Use room temperature butter, not melted. This will make creaming the butter and sugar a breeze. Creaming the butter and sugar – this means beating the two ingredients together until the mixture is light and fluffy. Do not skip out this step! This will trap air into the butter, helping the batter rise.Scrape the sides of the bowl as you are beating. This will ensure the ingredients are evenly mixed.Do not over-mix the batter. Otherwise, the cake will be tough and dry.Monitor the cake as it bakes. The length of baking is 55 to 60 minutes, but ovens have varying levels of heat, so you’ll want to check from time to time. Start testing for doneness using the toothpick test at the 45-minute mark.The toothpick test: insert a toothpick into the center of the cake. It should come out clean. If not, continue baking and check again in 5 minutes.If the surface of the cake is browning too much before baking time is up, do not fret! Loosely cover the pan with aluminum foil and your cake is safe.Store the cake in an air-tight container at room temperature. You can also place it back in the bundt pan and cover it with plastic wrap. The cake will keep well for up to 3 days.You can also pop it in the fridge. Be sure it’s in an air-tight container to prevent it from drying out. The refrigerated lemon sour cream cake will last for a week.Freeze the cake for a much longer shelf-life. Double wrap the cake slices in plastic wrap and foil. Place them in freezer-safe containers and freeze for up to 2 months. Thaw at room temperature until soft.
How to Buy Good Lemons
You’re making a lemon cake, after all, so you’ll want to be sure you’re getting good quality lemons. It’s easy – just give them a good squeeze! They should have a bit of give when you squeeze them, and they shouldn’t be too firm or squishy. Such lemons have thinner skin, making them easy to peel. More importantly, they will give you more juice.
Why Add Sour Cream to a Cake?
Aside from sour cream cake, you’ve probably seen tons of cake recipes that call for sour cream in the batter. Here’s why. Sour cream is high in fat, which makes cakes incredibly light, moist, and tender. While milk and buttercream serve the same purpose, sour cream is thicker and contains more fat, giving your cake a significantly better flavor and texture. You’ll also need the acidity from the sour cream to activate the baking soda. Without it, your cake won’t rise. Sour cream is best for making this cake, but in a pinch, you can use either Greek yogurt, cottage cheese, or creme fraiche instead. Click on a star to rate it!
Average rating 4.4 / 5. Vote count: 13 No votes so far! Be the first to rate this post.
Share on social media: Let us improve this post!
