Lemon & Sour Cream Pound Cake Recipe

Name: Lemon & Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat pastry flour; 1/2 cup unbleached all purpose flour; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup butter at room temperature; 1 1/2 cups organic sugar from cane juice; 3 large eggs; 1/2 teaspoon vanilla extract; 1 lemon; 1/2 cup sour cream

Servings: persons

1 cup whole wheat pastry flour
1/2 cup unbleached all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter at room temperature
1 1/2 cups organic sugar from cane juice
3 large eggs
1/2 teaspoon vanilla extract
1 lemon
1/2 cup sour cream

1
Preheat the oven to 325 degrees.
2
Butter and flour the inside surface of a standard loaf pan. Set aside.
3
In medium bowl, sift together the flours, baking soda, baking powder and salt. Set aside.
4
In a large bowl, and using an electric mixer on high speed, whip together the sugar and butter until light and fluffy, about 5 minutes. Mix in the eggs one at a time until each one is well incorporated. Mix in the vanilla and lemon zest. On low speed, mix in half the flour, then half the sour cream. Alternate between the two until all of the flour and sour cream have been mised into the batter. Be sure to frequently scrape down the sides with a rubber spatula to ensure that all of the batter gets evenly incorporated.
5
Pour the batter into the loaf pan. It will be a little thick so be sure to use a rubber spatula to get any remaining batter from the bowl and to spread it evenly in the pan.
6
Place the pan in the oven on the center rack. Bake for approximately 1 1/2 hours, or until a toothpick placed in the center comes out clean.

1036

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whole wheat pastry flour, 1/2 cup unbleached all purpose flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Lemon & Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon & Sour Cream Pound Cake

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