Lemon Sour Cream Pound Cake Recipes

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SOUR CREAM AND LEMON POUND CAKE



Sour Cream and Lemon Pound Cake image

I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!

Provided by Bev I Am

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temp
3 cups sugar
6 eggs, room temp
1/4 cup fresh lemon juice
1 tablespoon freshly grated lemon rind
1 cup sour cream

Steps:

  • Preheat oven to 325 degrees F.
  • Grease 16-cup tube pan.
  • Dust with cake flour; tap out excess flour.
  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl at medium speed until fluffy.
  • Gradually add sugar and beat 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each addition.
  • Beat in lemon juice and peel.
  • Using rubber spatula, mix in dry ingredients.
  • Mix in sour cream.
  • Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
  • Let cake cool in pan on rack 15 minutes.
  • Cut around cake in pan.
  • Turn out cake.
  • Carefully turn cake right side up on rack and cool completely.
  • (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

SOUR CREAM LEMON POUND CAKE



Sour Cream Lemon Pound Cake image

Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!

Provided by LillysMom

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 8

1 cup white sugar
½ cup unsalted butter, melted
3 large eggs
¾ cup sour cream
2 teaspoons lemon extract
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  • Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
  • Remove the loaf from the pan and dust with confectioners' sugar.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

LEMON SOUR CREAM POUND CAKE



Lemon Sour Cream Pound Cake image

The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h45m

Yield 1 10-inch cake, 10 serving(s)

Number Of Ingredients 13

3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 (8 ounce) container sour cream
6 large eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind (optional)

Steps:

  • Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
  • Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
  • Drizzle evenly with Lemon Glaze.
  • Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.

Nutrition Facts : Calories 669.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 172.8, Sodium 315.1, Carbohydrate 102, Fiber 1, Sugar 72.9, Protein 8.3

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE



Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze image

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

Provided by Nancy Zimmerman

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

2 teaspoons white sugar
3 cups white sugar
½ pound unsalted butter, softened
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract, divided
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 (16 ounce) container sour cream
1 ½ cups confectioners' sugar
3 tablespoons lemon juice, or more to taste
2 drops yellow food coloring, or more as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
  • Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
  • Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
  • Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g

SOUR CREAM AND LEMON POUND CAKE



Sour Cream and Lemon Pound Cake image

An easy Sour Cream and Lemon Pound Cake recipe.

Provided by Darren DiPietro

Categories     Cake     Mixer     Citrus     Dessert     Bake     Lemon     Sour Cream     Bon Appétit     Pennsylvania     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 9

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream

Steps:

  • Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
  • Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
  • Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

LEMON POUND CAKE LOAVES



Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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