Sour Cream - Lemon Pound Cake Recipe

Name: Sour Cream - Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 3 tablespoons dry breadcrumbs; 3 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup butter or 3/4 cup margarine, softened; 2 1/2 cups granulated sugar; 2 teaspoons lemon extract; 3 large eggs; 1 1/2 tablespoons grated fresh lemon rind (about 2 lemons); 1/4 cup fresh lemon juice, divided; 1 (8 ounce) carton low-fat sour cream; 1 cup powdered sugar

Servings: persons

cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated fresh lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8 ounce) carton low-fat sour cream
1 cup powdered sugar

1
Preheat oven to 350 degrees.
2
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
3
Combine flour, baking soda and salt in a bowl; stir well.
4
Beat the butter in a large bowl at medium speed until light and fluffy.
5
Gradually add the sugar and lemon extract, beating until well blended.
6
Add eggs, 1 at a time, beating well after each addition.
7
Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
8
Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
9
Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
10
Cool in pan for 10 minutes on a wire rack; remove from pan.
11
Combine 2 tbsp lemon juice and powdered sugar.
12
Drizzle glaze over top of cake.
13
SOUR CREAM POUND CAKE VARIATION.
14
Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
15
Substitute milk for the juice in the glaze.

1467

kcal

Calories

Fat

242

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 13 ingredients. The key ingredients include: cooking spray, 3 tablespoons dry breadcrumbs, 3 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and more.

Yes, Sour Cream - Lemon 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.

Sour Cream - Lemon Pound Cake

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