Jevay 
There is one dessert that I will never ever remove from the roster! This dessert is always a crowd pleaser. It is also a tasty snack in the middle of the night when I shouldn’t be in the kitchen but have somehow made my way down. Shhhh don’t tell anyone. I’m just certain that a Lemon pound cake is the crem de la crem of simple desserts, and I’m here to prove my case in about 750 words or less!
Exhibit A, your Honor:
Pound cake is meant to be moist. It would be an actual crime punishable by walking the plank if pound cake was dry. We want a moist tender crumb that melts in the mouth with each bite. This lemon pound cake has it. One of the main ingredients is sour cream. Sour cream has a high fat content which adds moisture and richness to the cake batter without thinning it out. By doing so it creates a tender crumb. Sour cream is also acidic. The acidity activates the baking powder resulting in better leavening and a lighter cake texture.
Exhibit B, your Honor:
Though some version of pound cake has been around since at least the 1700s, lemon pound cake is said to have been created in the 1920s by a chef at the Ritz Carlton in New York City. This cake was so popular that other hotels tried to recreate it, but just couldn’t get the right combination. The Ritz Carlton is one of the most luxurious hotel brands in the world with some of the most notable chefs in the world working there over time. I’m certain almost anything coming out of that kitchen was worth the praise that it received.
Exhibit C, your Honor
Practically, anything that is made with a citrus flavor such as orange, lime, and lemon is bound to be delicious! Lemon cookies, key lime pie, orange scones lemon custard tarts, lemonade, orange juice…I mean the options are endless! I lean into citrus flavors all year round because they never disappoint. I’ll even admit that a citrus flavor might just win over pumpkin spice anything!
Closing Argument
Your Honor, I believe that lemon pound cake is one of the most desirable sweet treats that one can make. It’s moisture content is superb, it’s easily put together, and the taste will be in season no matter the time of the year. With that, the Defense rest.
Happy reading, happy eating.
Lemon Sour Cream Pound Cake
Ingredients
- 2 tbs lemon zest about 1 full lemon
- 1½ cup salted butter
- 2 ¾ cup sugar
- 2 tsp vanilla extract
- 6 eggs
- 8 ounces sour cream room temp
- 3 cup AP flour
- 1 instant lemon pudding box
- 1/2 tsp salt
- 1/4 tsp baking soda
Glaze
- 2½ cup powdered sugar
- 3 tbs lemon juice
- 3 tbs melted butter
Instructions
Pound Cake
- Preheat the oven to 325F and spray a 10-12 inch bundt pan with Baker’s Joy release spray or PAM.
- zest a lemon. cream the butter and sugar and lemon zest. Add the eggs one at a time. Combining after each egg. Then add the extract.
- Add all of the dry ingredients in a bowl and mix. Then alternatively add the dry mixture and the sour cream. Be sure not to overmix your batter. Mix enough to be combined then just a few times more. This will ensure a tender, but not tight pound cake crumb.
- Pour the batter in the bundt pan and begin to check for doneness at the 55 minute mark inserting a knife in the thickest part of the cake. This cake could take 65 minutes, depending on the pan and the oven. That’s okay, just start checking after 55 minutes. Once done, allow to cool for 15-20 minutes before removing from the pan.
Glaze
- Add all of the glaze ingredients into a bowl and combine. Pour over the cake. Slice and enjoy.
