Lemon Sour Cream Pound Cake
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Lemon Sour Cream Pound Cake

 

Serves: 12

Active Time: 20 – 30 mins

Total Time: 2 hrs 45 mins

Equipment: 2- Baking loaf pans, 6.375 x 3.75 x 2.75 inches or similar, or 1 Baking Loaf Pan 9” X 5”

 

INGREDIENTS:

For the cake:

 

  • 30 g Unsalted European-style butter, 82% fat, for brushing pans
  • 100 g Pastry flour or all-purpose flour for dusting
  • 230 g Cake flour
  • 3.5 g Baking powder
  • Zest of 2 lemons or 1 lime, organic preferred, washed
  • 250 g Whole eggs, room temperature
  • 330 g Granulated sugar
  • 3 g Fine sea salt or fine table salt
  • 150 g Sour cream or crème fraîche, 35%-40% fat
  • 150 g Unsalted European-style butter, 82% fat, melted 
  • 30 g Unsalted European-style butter, 82% fat, room temperature for butter line 

 

For the glaze:

  • 100 g Confectioners’ sugar
  • Zest of 1 Lemon or ½ lime, organic preferred, washed
  • 25 g Lemon juice or 13 g. lime juice, organic preferred, freshly squeezed
Category:

Description

  1. Scale all of the ingredients precisely and then bring to room temperature.
  2. Preheat the oven to 340ºF (170ºC).
  3. Brush the softened butter into the baking molds using a pastry brush.
  4. Then line the inside with parchment paper, brush with butter and generously dust with flour. Be sure to tap out the excess flour.
  5. Set them aside on a baking tray.
  6. Sift together the flour and baking powder on parchment paper.
  7. Zest the lemons on top of the dry ingredients using a Microplane and set aside.
  8. Combine the eggs, sugar, and salt in a stand mixer bowl and whisk on medium speed for 1 minute or until frothy.
  9. Alternate the sour cream and dry ingredients into the egg mixture.
  10. Then add the melted butter and mix to combine, but do not over mix.
  11. Fill each mold half way.
  12. Fill a paper cone halfway with soft butter and pipe a line down the center of the raw batter.
  13. Bake for 40-45 min or until the cakes have risen and the tops are golden brown. Then slightly open the oven door for a full 2 sec to allow the steam to escape. Close the oven door and continue baking for another 3-5 min.
  14. To check for doneness, insert a skewer in the center of the split. If the skewer comes out clean, the loaf is done. If not, bake the pound cake for another few minutes.
  15. While the lemon pound cakes are baking, prepare the glaze.
  16. Begin by sifting the confectioners’ sugar on parchment paper.
  17. Zest the lemons on top and transfer into a mixing bowl. Add the lemon juice and whisk together to combine.
  18. Remove the cakes from the oven and let cool for 5 min. Now spread the glaze on top using a pastry brush. This will trap in the steam keeping the pound cakes moist and will create a shiny finish on top.
  19. Unmold and place them on a cooling rack.

 

Storage: Completely cool lemon sour cream pound cake for at least 1 hour after baking, then wrap it in plastic, a linen cloth bag, or place in a tin box. Keep in a cool place for up to 2 to 3 days. Freeze for up to 1 month. To defrost, bring to room temperature overnight and serve.

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