Lemon Sour Cream Pound Cake
Lemon Sour Cream Pound Cake
Please read this recipe twice—yes, two times—before starting. It has been converted from grams to cups for easier use for those who don’t have a baking scale. If you need the recipe in grams, please contact me, and I will send it to you.
This recipe is a slight variation from my Introduction to Pastry at the French Pastry School.
Step 1: Pound Cake Preparation
2 tbsp Unsalted European-style butter (for brushing pans)
2/3 cup Pastry flour or all-purpose flour (for dusting) or use pan spray
1 3/4 cups Cake flour
3/4 tsp Baking powder
Zest of 2 lemons or 1 lime
Scale all of the ingredients precisely and then bring them to room temperature.
Preheat the oven to 340ºF.
Brush the softened butter into the baking molds using a pastry brush.
Then, line the inside with parchment paper, brush it with butter, and generously dust it with flour. Be sure to tap out the excess flour.
Set them aside on a baking tray.
Sift together the flour and baking powder on parchment paper.
Zest the lemons on top of the dry ingredients using a Microplane and set aside.
Step 2: Pound Cake Batter
Pound Cake Batter
5 large eggs (approximately 1 cup)
1 2/3 cups Granulated sugar
1/2 tsp Fine table salt
2/3 cup Sour cream
2/3 cup Unsalted butter (melted)
Combine the eggs, sugar, and salt in a stand mixer bowl and whisk at medium speed for 1 minute or until it is frothy.
Alternate the sour cream and dry ingredients into the egg mixture.
Then add the melted butter and mix to combine, but do not over-mix.
Fill each mold halfway.
Step 3: Baking the Pound Cake Batter
2 tbsp Unsalted butter (room temperature) for the butter line
Fill a paper cone halfway with soft butter and pipe a line down the center of the raw batter.
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.
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.
While the lemon pound cakes are baking, prepare the glaze.
Step 4: Preparing the Glaze
Glaze Ingredients
3/4 cup Confectioners’ sugar
Zest of 1 lemon or 1/2 lime
2 tbsp Lemon juice (or 1 tbsp lime juice)
Begin by sifting the confectioners’ sugar on parchment paper.
Zest the lemons on top and transfer into a mixing bowl. Add the lemon juice and whisk together to combine.
Step 5: Apply the Glaze
Remove the cakes from the oven and let them cool for 5 minutes. Now, spread the glaze on top using a pastry brush. This will trap in the steam, keeping the pound cakes moist and creating a shiny finish.
Unmold and place them on a cooling rack.
Storage: Cool the lemon sour cream pound cake completely for at least 1 hour after baking, then wrap it in plastic or a linen cloth bag or place it 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.
