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 stick margarine, softened; 2 1/2 cups granulated sugar; 2 teaspoons lemon extract; 3 large eggs; 1 1/2 tablespoons grated 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 stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated 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 350u00b0.
2
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
4
Spoon batter into prepared pan. Bake at 350u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

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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