Lemon Sour Cream Pound Cake
Ingredients
Method
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Lemon-Sour Cream Pound Cake
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Created Art Smith
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Sour cream is the secret ingredient in many a pound cake. This one is based on a lemon pound cake recipe from my family's recipe collection.
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Ingredients:Makes 12 servings
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Cake
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup (2 sticks) unsalted butter , at room temperature
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3 cups sugar
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6 large eggs , at room temperature*
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1 teaspoon vanilla
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Grated zest of 2 lemons
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1 cup sour cream , at room temperature
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Lemon Syrup
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1 cup fresh lemon juice
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2/3 cup sugar
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1/4 cup water
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Zest of 1 lemon
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Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.
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Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
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Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
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Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.
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Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
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Recommended technique: If a recipe calls for room temperature eggs, place the uncracked eggs in a bowl of hot water for 5 minutes so they can lose their chill.
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Related Links
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Coconut Cake with Fluffy Icing
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The Smith Family's 12-Layer Cake
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Ina Garten's Lemon Cake
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Lemon Curd Cheesecake
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Fig Cake
Notes
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