Sour Cream Lemon Pound Cake

Ingredients and Weight:

• 180g all-purpose flour
• 120g sugar
• 100g unsalted butter, softened
• 3 large eggs
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tsp baking powder
• 1/2 tsp salt
• zest of 1 lemon (optional)

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 45-55 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one by one, mixing well after each addition.
4. Mix in the sour cream, lemon juice, and lemon zest (if using).
5. In a separate bowl, combine the flour, baking powder, and salt. Sift into the wet mixture and fold gently until just combined.
6. Pour the batter into a greased and floured cake pan.
7. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information: (Per serving, assuming the cake is cut into 8 pieces)

• Calories: 350
• Fat: 18g
• Carbohydrates: 48g
• Protein: 4g

Dish Characteristics:

• This pound cake is moist and dense with a slight tang from the sour cream and lemon juice. The lemon zest adds a fresh citrusy flavor.
• The cake has a tender crumb and a golden brown top when baked properly.

User Comments:

1. "This pound cake is amazing! The sour cream and lemon combination is so refreshing."
2. "I love the dense texture of this cake. It's perfect with a cup of coffee in the morning."
3. "The lemon zest really enhances the citrus flavor of this cake. Highly recommended!"

Special Precautions and Tips:

• Be sure to cream the butter and sugar thoroughly for a lighter and fluffier texture.
• Don't overmix the batter to prevent a tough cake.
• Use fresh lemon juice and zest for the best flavor.
• Baking times may vary depending on the oven and the size of the cake pan used. Check for doneness using a toothpick or cake tester.