Lemon Sour Cream Pound Cake

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

  • Prep Time
    30 Minutes

  • Cook Time
    90 Minutes

  • Servings

Ingredients

  • 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

Directions

  • Preheat oven to 325° F.
  • Using room temperature butter, thoroughly butter entire inside surface of 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
  • Sift together cake flour, baking soda and salt.
  • In the bowl of a stand mixer using the paddle attachment, beat 1 cup room-temperature butter until light and fluffy.
  • Add sugar and beat on medium-high speed for 5 minutes, scraping down sides of bowl as needed.
  • Lower speed to medium and add eggs, one at a time, beating just until each is incorporated.
  • Add lemon zest and juice, beat until incorporated.
  • Turn mixer to low and carefully add dry ingredients and sour cream. Mix just until combined, making sure all flour has been incorporated.
  • Pour batter into prepared pan and bake until wooden skewer inserted in center comes out clean, about 1 hour 30 minutes.
  • Remove from oven and place pan on cooling rack; allow to cool for 15 minutes.
  • Using sharp knife, cut around pan, turn out cake.
  • Gently turn cake right side up on pan, cool completely.
  • Dust with powdered sugar and serve.