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Lemon Sour Cream Pound Cake

Recipe and image provided by The Hiland Home guest food blogger, Sara. The Hiland Home

Directions

1
Preheat oven to 325° F.


2
Using room temperature butter, thoroughly butter entire inside surface of 16-cup tube pan. Dust pan with cake flour; tap out excess flour.


3
Sift together cake flour, baking soda and salt.


4
In the bowl of a stand mixer using the paddle attachment, beat 1 cup room-temperature butter until light and fluffy.


5
Add sugar and beat on medium-high speed for 5 minutes, scraping down sides of bowl as needed.


6
Lower speed to medium and add eggs, one at a time, beating just until each is incorporated.


7
Add lemon zest and juice, beat until incorporated.


8
Turn mixer to low and carefully add dry ingredients and sour cream. Mix just until combined, making sure all flour has been incorporated.


9
Pour batter into prepared pan and bake until wooden skewer inserted in center comes out clean, about 1 hour 30 minutes.


10
Remove from oven and place pan on cooling rack; allow to cool for 15 minutes.


11
Using sharp knife, cut around pan, turn out cake.


12
Gently turn cake right side up on pan, cool completely.


13
Dust with powdered sugar and serve.


  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup Hiland Dairy Unsalted Butter, room temperature, plus more for tube pan
  • 3 cups granulated sugar
  • 6 eggs, room temperature
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup Hiland Dairy Sour Cream
  • Powdered sugar, for dusting top of cake
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Nutritional Facts Coming soon.


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