Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon pure vanilla extract
Special Equipment Needed:
- 9x5 inch loaf pan
- Electric mixer
- Medium bowl
- Small bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the sour cream, lemon juice, lemon zest, and vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 10g
Carbohydrates: 34g
Protein: 3g
Substitutions for Ingredients:
- Unsalted butter: margarine
- Sour cream: plain yogurt
- Lemon juice: lime juice
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter
- Substitute almond extract for the vanilla extract
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Use freshly squeezed lemon juice for the best flavor
- Let the cake cool completely before slicing
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Warm in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with a lemon glaze
- Serve with fresh berries
Garnishes:
- Lemon slices
- Chopped nuts
- Fresh berries
Pairings:
- Vanilla ice cream
- Whipped cream
- Lemon curd
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dense, add a tablespoon of milk to the batter
- If the cake is too dry, add a tablespoon of melted butter to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Use freshly squeezed lemon juice for the best flavor
- Store in an airtight container at room temperature for up to 5 days
Food History:
Pound cake is a classic dessert that has been around for centuries. It is believed to have originated in the United Kingdom in the 1700s and is traditionally made with a pound each of butter, sugar, eggs, and flour.
Flavor Profiles:
This Sour Lemon Pound Cake has a sweet and tart flavor with a hint of vanilla and lemon.
Serving Suggestions:
- Serve with fresh berries and a dollop of whipped cream
- Slice and serve with a cup of tea or coffee
- Top with a lemon glaze for an extra sweet and tart flavor
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