Lemon Sour Cream Pound Cake
Total preparation time: 30 minutes
Serves: 12Ingredients:
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 3 cups sugar
- 6 eggs at room temperature
- 1 teaspoon vanilla extract
- Grated zest of two lemons
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees. Butter and flour a 10” bun pan, and tap out excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, then vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 hour and 15 minutes.
- While cake is baking, make a lemon syrup for the top:
Lemon Syrup
Zest of lemon
1 cup fresh lemon juice
¼ cup water
2/3 cup sugar
- Bring the lemon juice, zest, water and sugar to a boil over medium heat and cook until it is reduced to ½ cup, about 15 minutes. Allow the syrup to cool before drizzling onto the cake.
Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with remaining syrup. Cool completely.