Enriched with sour cream, this lemony, buttery pound cake is the ultimate dessert for lemon lovers. Learn how to make lemon pound cake here.
An easy dessert or afternoon snack, this lemon pound cake recipe gets its pillowy crumb from cake flour and six whole eggs. Don’t swap in all-purpose flour here; its higher protein content produces more gluten that would result in a cake noticeably denser and less fluffy. You can, however, make a decent cake flour substitute by combining cornstarch, all-purpose flour, and ingenuity.
No sour cream? Use the same amount of full-fat Greek yogurt, or whisk a splash of buttermilk into room-temperature cream cheese until it has a sour-cream-like consistency. The recipe calls for a tube pan, but if you have a 16-cup Bundt pan, that works too—or use two 5x9' loaf pans. Just be sure to cover every inch of whatever pan you choose with nonstick spray and flour .
Cake Lemon Sour Cream Cake Flour Nut Free Quick Easy Make Ahead Baking Electric Mixer Epicurious
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