Lemon Sour Cream Pound Cake

 

 

 

Lemon Sour Cream Pound Cake

Ingredients:

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 3 cups granulated sugar
• 6 large eggs
• 1 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan.

 

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

 

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

 

Add flour mixture to the creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until combined.

 

Stir in lemon zest, lemon juice, and vanilla extract.

 

Pour batter into the prepared bundt pan and smooth the top with a spatula.

 

Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

 

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

 

Prep Time: 20 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes

Kcal: 498 kcal | Servings: 12 servings