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Pound Cake

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This classic pound cake is rich, moist, and perfectly balanced with a touch of lemon for a bright, fresh flavor. With a delicate crumb and a light, airy texture, it’s the ideal dessert for any occasion. Enjoy it as is or top with whipped cream, fresh berries, or a dusting of powdered sugar!

Ingredients

Scale
  • 3 cups sugar
  • 1 cup butter
  • 6 eggs, separated
  • 2 teaspoons vanilla
  • 1 tablespoon fresh lemon juice
  • 1 cup sour cream
  • 3 cups all-purpose flour (sifted before measuring)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Cream Together Sugar and Butter:
    In a large mixing bowl, cream together sugar and butter.
  • Add Egg Yolks:
    Add the egg yolks, one at a time, beating well after each addition.
  • Blend in Vanilla, Lemon Juice, and Sour Cream:
    Stir in the vanilla, fresh lemon juice, and sour cream until smooth.
  • Sift Dry Ingredients:
    In a separate bowl, sift the flour, baking soda, and salt together.
  • Combine Dry and Wet Ingredients:
    Gradually add the sifted dry ingredients into the wet ingredients, mixing well after each addition.
  • Beat Egg Whites:
    In a clean bowl, beat the egg whites until stiff peaks form.
  • Fold Egg Whites into the Batter:
    Gently fold the beaten egg whites into the cake batter.
  • Prepare the Pan:
    Grease and flour a tube or Bundt pan.
  • Bake:
    Pour the batter into the prepared pan and bake at 300°F (150°C) for about 1 1/2 hours or until the cake tests done (a toothpick inserted should come out clean).
  • Cool:
    Allow the cake to cool for 10 minutes before removing from the pan.

Notes

  • Ensure to sift the flour before measuring to prevent a dense cake.
  • You can add a glaze or frosting on top if desired for extra sweetness.
  • Store any leftovers covered at room temperature for up to 3 days.

Nutrition

Find it online: https://easyfoodflash.com/pound-cake/