Sour Cream Lemon Pound Cake recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 63.3 mg
sugar: 20.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.

  2. 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.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.

  4. Remove the loaf from the pan and dust with confectioners' sugar.

Recipe Yield

1 8x4-inch loaf

Recipe Note

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

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