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Recipe for lemon-sour cream pound cake

Makes one 10-inch tube cake

The tart flavor of lemon is a perfect match for summer fruits and berries. Finely grated rind gives this cake a big citrus boost and for maximum flavor, add ¾ teaspoon pure lemon extract to the lemon rind and let it sit for 15 minutes. Lots of butter, eggs, and sour cream add to the dreamy texture.

Butter (for the pan)
Flour (for the pan)
cups flour
¼ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
cups sugar
2 tablespoons finely grated lemon rind
6 eggs
cups sour cream
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Lightly butter a one-piece 10-inch tube pan. Cut a circle of parchment paper to fit the bottom, press it in place, and butter the paper. Dust the pan with flour, tapping out the excess.


Sheryl Julian/Globe Staff

2. In a bowl, whisk the flour, baking soda, baking powder, and salt.

3. In an electric mixer, cream the butter at medium-high speed for 3 minutes. Lower the speed to medium and add the sugar in 3 additions, beating for 1 minute after each addition. Add the lemon rind and beat 1 minute more. Beat in the eggs, one at a time, mixing only until incorporated.

4. With the mixer set on low speed, add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with flour, scraping down the sides of the bowl often with a rubber spatula.

5. Remove the bowl from the mixer stand. Spoon the batter into the pan and smooth the top. Bake the cake for 70 minutes, or until a skewer inserted into the center of the cake comes out clean. The baked cake will pull away from the sides of the pan. Set the cake on a rack to cool for
15 minutes.

6. Invert the cake onto a wire rack, peel off and discard the parchment. Invert the cake onto another rack so it is right side up. Sprinkle with confectioners’ sugar.
Lisa Yockelson

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