Lemon Sour Cream Pound Cake – a delicious recipe with butter, sugar, eggs, flour, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes
2
Beat butter at medium speed with an electric mixer until creamy gradually add sugar beating at medium speed until light and fluffy add eggs one at a time beating Justin to the yolk disappears
3
Shift together flour salt and baking soda add to butter mixture alternating with sour cream and beginning and ending with flour mixture beat better at low speed just until blended after each addition stir in extracts pour into a grease and flour cake pan
4
For lemon glaze for topping
5
4 cups of powdered sugar
6
8 tablespoons of milk
7
2 tablespoons of lemon extract
8
Add powdered sugar milk and lemon extract in a bowl and mix pour over warm cake
1413
kcal
Calories
47
g
Fat
223
g
Carbs
31
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 For the 1 and 1/2 cup of soft butter, 3 cup of sugar, 6 large eggs, 3 cup of all-purpose flour, 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.
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