Lemon Sour Cream Pound Cake
Lemon Sour
Cream Pound Cake
Yield: Makes 12 servings
Cake:
3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
6 large eggs, at room temperature*
1 teaspoon vanilla
grated zest of 2 lemons
1 cup sour cream, at room temperature
Icing:
1 cup fresh lemon juice
⅔ cup confectioner’s sugar
¼ cup water
zest of 1 lemon
1) Position a
rack in the center of the oven and preheat to 325°F.
2) Butter and flour a 10-inch fluted tube (Bundt) pan and tap out the
excess flour.
3) Sift the flour, baking powder, baking soda and salt together; set aside.
4) Beat the butter and sugar in a large bowl with a hand-held electric mixer on
high speed until light and fluffy, about 3 minutes.
5) Beat in the eggs, one at a time, then the vanilla and zest.
6) On low speed, add the flour in 3 additions, alternating with 2 additions of
the sour cream, beginning and ending with the flour.
7) Beat until smooth, scraping down the sides of the bowl often with a rubber
spatula.
8) Spread evenly in the pan.
9) Bake until a wooden skewer inserted in the center of the cake comes out
clean, about 1-¼ hours.
10) Bring the lemon juice, zest, water and sugar to a boil over high heat and
cook until it is reduced to ½ cup, about 15 minutes.
11) Allow syrup to cool before drizzling onto the cake.
12) Transfer the cake to a wire rack and cool for 10 minutes.
13) Drizzle half the syrup over the cake. Invert onto the rack and brush with
the remaining syrup.
14) Cool completely.
Recommended technique: If a recipe calls for room temperature eggs, place the uncracked eggs in a bowl of hot water for 5 minutes so they can lose their chill.