Can be made ahead and refrigerated or frozen. If you have only a smaller pan, you may use excess batter to make cupcakes. Tested at Denver's altitude.

Still searching for what to cook ?

Name: Sour Cream Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/2 cups flour; 2 teaspoons Baking powder; 1/2 teaspoon Salt; 1/4 teaspoon Baking soda; 8 ounces butter 2 sticks, room temperature; 2 cups Sugar; 3 ounces Cream cheese room temperature; Lemon zest 2 lemons, finely grated; 4 Eggs room temperature; 1 cup Sour cream

Find the most delicious recipes here

INGREDIENTS

1 1/2 cups flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
8 ounces butter ; 2 sticks, room temperature
2 cups Sugar
3 ounces Cream cheese ; room temperature
Lemon zest ; 2 lemons, finely grated
4 Eggs ; room temperature
1 cup Sour cream

Servings

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour a 10-inch springform pan, tube pan, or 2 loaf pans.

In a medium bowl, sift together flower, baking powder, salt & baking soda.

Ina large bowl, with an electric mixer, beat the butter until it is smooth and creamy. Slowly add the sugar, while continuing the beating until the mixture is light and fluffy. Add the cream cheese and lemon zest and continue beating.

Add eggs one at a time, beating well. Ad flour mixture alternately with sour cream, beating until smooth after each addition. Pour batter into prepared pan(s).

Bake until toothpick inserted into cake comes out clean, about 1 hour and 20 minutes for 10-inch pans (40-45 minutes with loaf pans). Cool and serve with Blueberry Sauce and fresh berries or whipped cream.

NOTES

Alert editor

Sour Cream Pound Cake

1 1/2 cups flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
8 ounces butter 2 sticks, room temperature
2 cups Sugar
3 ounces Cream cheese room temperature
 Lemon zest 2 lemons, finely grated
4 Eggs room temperature
1 cup Sour cream

Preheat oven to 350 degrees.  Grease and flour a 10-inch springform pan, tube pan, or 2 loaf pans.
In a medium bowl, sift together flower, baking powder, salt & baking soda.
Ina large bowl, with an electric mixer, beat the butter until it is smooth and creamy.  Slowly add the sugar, while continuing the beating until the mixture is light and fluffy. Add the cream cheese and lemon zest and continue beating.
Add eggs one at a time, beating well.  Ad flour mixture alternately with sour cream, beating until smooth after each addition.  Pour batter into prepared pan(s).  
Bake until toothpick inserted into cake comes out clean, about 1 hour and 20 minutes for 10-inch pans (40-45 minutes with loaf pans).  Cool and serve with Blueberry Sauce and fresh berries or whipped cream.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1707g)
Recipe Makes: 1 Servings

Calories: 3689
Calories from Fat: 2570 (70%)

Amt Per Serving		% DV

	Total Fat 285.6g	381 %
	Saturated Fat 178.5g	893 %
	Monounsaturated Fat 74.6g
	Polyunsanturated Fat 10.8g
Cholesterol 796.6mg		245 %
Sodium 114286mg		3941 %
Potassium 1422.4mg		37 %
Total Carbohydrate 267.3g		79 %
	Dietary Fiber 0g	0 %
	Sugars, other 267.2g
Protein 34.2g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3689

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe