Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
Special Equipment Needed:
- 9x5 inch loaf pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream, lemon juice, and lemon zest and mix until combined.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 437
Fat: 17g
Carbohydrates: 63g
Protein: 5g
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, just omit the added salt.
- Sour cream can be substituted with plain yogurt.
- Lemon juice can be substituted with lime juice.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the batter.
- Substitute the lemon juice and zest with orange juice and zest for an orange pound cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Be sure to not overmix the batter.
Storage Instructions:
The cake can be stored at room temperature in an airtight container for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve with a dollop of freshly whipped cream.
Garnishes:
- Fresh berries
- Lemon slices
- Chopped nuts
Pairings:
- Ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is browning too quickly, cover the top with foil.
- If the cake is too dry, add a tablespoon of milk or cream to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Be sure to use a clean bowl and utensils when preparing the batter.
Food History:
Lemon pound cake has been a popular dessert for centuries. It is believed to have originated in England in the 18th century and has since become a classic in many countries.
Flavor Profiles:
This cake has a sweet and tart flavor with a light and fluffy texture.
Serving Suggestions:
- Serve with a scoop of ice cream
- Top with fresh berries
- Drizzle with a lemon glaze
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