Lemon-Sour Cream Pound Cake with Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist pound cake enriched with tangy sour cream and bright lemon zest, delivering a delicate balance of sweet and sour in every bite. This American-inspired recipe, ready in about 90 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 70 min Serves 10 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a large mixing bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Step 4: Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and 2 tbsp lemon juice.
  5. Step 5: Alternately add the dry flour mixture and 1/2 cup sour cream in three additions, beginning and ending with the flour mixture. Stir in 2 tbsp lemon zest until just combined.
  6. Step 6: Pour batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden.
  7. Step 7: Cool in the pan for 15 minutes, then remove and let cool completely on a wire rack before slicing.

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