Sunday we’re having some friends and their son over for lunch and a play date. They are bringing some fruit with them so I thought it would be nice to have something to go along with that. I thought about making an angel food cake, but then decided pound cake was more wintery. I’m not sure why I think that, but I do.
This pound cake is lemony and tender. The sour cream gives it just the right moistness, while the cake flour makes it light and airy, yet still substantial. Top it with some fruit and whipped cream and you’ve got the perfect dessert! This makes two pound cakes so one will be for tomorrow and the other will go in the freezer for another time.
What You’ll Need:
2 sticks of butter, softened
1 1/2 cups of organic cane sugar
The zest of one lemon
The juice of one lemon
1 cup of sour cream
3 cups of flour
1/2 teaspoon of sea salt
1 tablespoon of baking powder
Preheat oven to 350 F.
Cream together butter and sugar until smooth and fluffy. Add lemon zest and lemon juice to butter/sugar mixture and mix until combined well combined. Add eggs and beat until smooth. Next add sour cream and mix until combined. Add flour, salt and baking powder and mix until creamy.
Pour batter into two loaf pans that have been buttered and floured or sprayed with non-stick spray.
Bake for 50-60 minutes or until loaves stick done. Make sure not to over bake.
Let cakes cool in pans for 5 minutes and then turn out and let cool the rest of the way on a wire wrack.
Notes: You can add in poppy seeds for a lemon poppy seed variation. You can leave out the lemon and add in vanilla for a Vanilla Pound Cake. Another variation would be substituting 1/2 cup of cocoa powder for 1/2 cup of cake flour for a Chocolate Sour Cream Pound Cake.