Sour Cream and Citrus Pound Cake

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 sour cream and brightened by fresh lemon and orange zest for a lightly tangy dessert. 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. Grease and flour a 9x5 inch loaf pan thoroughly.
  2. Step 2: In a medium bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
  3. Step 3: In a large bowl, beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Step 4: Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract, 1 tbsp fresh lemon zest, and 1 tbsp fresh orange zest.
  5. Step 5: Alternate adding the dry flour mixture and 1/2 cup sour cream to the butter mixture in three additions, beginning and ending with the flour. Mix gently until just combined.
  6. Step 6: Stir in 2 tbsp fresh lemon juice to add a subtle tartness.
  7. Step 7: Pour batter into the prepared loaf pan and bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  8. Step 8: Allow the pound cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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