- 1 week ago
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Whether you’re looking for a lemon pound cake recipe, a lemon cake recipe, or just a lemon bundt cake recipe. This sour cream lemon pound cake is the answer.
Looking for the perfect lemon sour cream pound cake recipe? You've found it! This easy-to-follow recipe will show you how to make the most delicious and moist sour cream pound cake from scratch. Whether you're craving a classic southern sour cream pound cake or a tangy twist with lemon, this recipe has you covered. Perfect for any occasion, this homemade cake combines the rich flavors of butter and sour cream to create a dessert that's simply irresistible.
In this video, we'll walk you through every step of the process, from mixing the ingredients to baking the perfect bundt cake. Whether you're a seasoned baker or just starting out, this easy sour cream pound cake recipe is sure to impress your family and friends. Plus, I'll share tips on how to make the best pound cake recipe with sour cream and a few secrets to ensure your cake turns out perfectly every time.
Don
Whether you’re looking for a lemon pound cake recipe, a lemon cake recipe, or just a lemon bundt cake recipe. This sour cream lemon pound cake is the answer.
Looking for the perfect lemon sour cream pound cake recipe? You've found it! This easy-to-follow recipe will show you how to make the most delicious and moist sour cream pound cake from scratch. Whether you're craving a classic southern sour cream pound cake or a tangy twist with lemon, this recipe has you covered. Perfect for any occasion, this homemade cake combines the rich flavors of butter and sour cream to create a dessert that's simply irresistible.
In this video, we'll walk you through every step of the process, from mixing the ingredients to baking the perfect bundt cake. Whether you're a seasoned baker or just starting out, this easy sour cream pound cake recipe is sure to impress your family and friends. Plus, I'll share tips on how to make the best pound cake recipe with sour cream and a few secrets to ensure your cake turns out perfectly every time.
Don
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LifestyleTranscript
00:00what's up guys in this video i'm gonna teach you how to make this lemon sour cream pound cake
00:04completely from scratch this is homemade as you guys can see i am confident if you watch this
00:10video until the end you'll be able to make a lemon sour cream pound cake on your own
00:13doesn't matter if you're good at baking or not i'm going to break it down in simple instructions
00:17that you should be able to follow so if you enjoyed this video make sure you guys like and
00:22subscribe and also if you want more pound cake recipes like the one you're getting ready to see
00:26here my pound cake ebook will be in my bio and you can go ahead and check that out without
00:31further
00:31ado let's jump into the video okay let's go ahead and get started so the first thing you want to
00:35do
00:35is make sure that your eggs are room temperature your butter is room temperature your sour cream
00:41is room temperature and when i mean room temperature that means you feel no type of cold on any of
00:47those
00:47eggs butter or sour cream if you're not sure let it stay out for a minimum of three hours also
00:52i got
00:52my lemon pudding mix and i'm going to put that to the side and now we're going to work on
00:56our sugar
00:56this is three cups of sugar and i'm zesting in one lemon i'm going to make sure i get all
01:00of the
01:01lemon you don't want any of that white puffy stuff just take your time at this point because
01:05the more lemon zest you have in here the more lemon flavor will be in your final pound cake
01:09so just make sure you take your time with this part and as you can see i'm trying to get
01:13everything
01:13all around the lemon and then i'm taking the lemon and then i'm squeezing the juice as much
01:17juice as i can this lemon had no seeds in it but if yours have seeds in it you might
01:22want to kind
01:22of pick those out or kind of put one hand under the lemon and we're going to need half of
01:26the
01:26juice of one lemon for the pound cake and then the rest is going to be for our frosting that
01:30we're
01:30going to put on top of the cake or glaze okay so now we're going to sift our flour this
01:35is three
01:35cups of white lily all-purpose flour now you can use cake flour but i prefer using white lily all
01:41-purpose
01:41flour because of the crust that you're going to see at the end but you can use cake flour it's
01:46just
01:46depending on what type of texture you want this cake is going to be plenty of salt we don't need
01:50to be extra extra salt from cake flour but of course you can use what you have once you have
01:56fully sifted your flour then we're going to place this to the side and then add in half of our
02:00pudding
02:00mix we're also going to add in a half teaspoon of salt and a half teaspoon of baking powder make
02:06sure you mix this well throughout the flour this is going to make sure that your cake is properly
02:10salted well because salt does make a difference in baking and that your baking powder is going to be
02:16effective in this uh particular cake so just make sure you're sifted properly and it's mixed together
02:21well all right last but not least before we get to mixing we're going to add in some lemon juice
02:25to
02:26our sour cream and we're going to give that a full little mix you want to be careful so you
02:30don't
02:30spill any of the juice of sour cream juice on a counter like i did just mix it really well
02:35until it's
02:36combined and doing this is one going to make sure that you don't forget to add the lemon juice
02:40and the cake at the end when we're doing the flour and stuff but adding the lemon juice to
02:45the sour cream helps it emulsify better which is going to be better for your cake all right now that
02:49we got through all of those pre-steps let's get to mixing so now i have three sticks of butter
02:53and this
02:54is room temperature butter if you want to make sure that your butter is room temperature put your finger
02:58in there and if it makes the end it is room temperature like i said you don't want your butter
03:03to be sweating you don't want your eggs to be sweating because that means it is still cold and cold
03:08eggs will mess up your cake and your cake is probably more likely to fall if your eggs are
03:12cold so just make sure they're room temperature but i'm adding my eggs to a bowl now this is about
03:17six eggs going into this cake i know some old pound cakes can go up to 10 eggs and i
03:22know new modern
03:22pound cakes these days do around five but now we're going to beat our lemon sugar and our butter together
03:28till it's white and fluffy this is going to take around seven minutes in your mixer now if you're using
03:32a hand mixer it might move a little bit faster because you're able to move your hands around
03:36i'm using my mixer with the paddle attachment and the side sweeper so i don't have to stop and
03:41scrape down my bowl but if you don't have that you will have to stop and scrape down your bowl
03:45so make sure you guys do that to make sure everything is incorporated and while my butter
03:49and sugar is beating together i'm going to get my homemade lemon extract and i'm going to add a
03:53little bit to my egg so i don't forget to add it during the flour mixture so i'm going to
03:57turn my
03:58mixer down to low and i'm adding in my eggs one at a time i wait until the egg fully
04:03incorporation to
04:04the butter and sugar before adding the next egg you don't want to see any type of yellow yellow
04:08yolk excuse me before adding in your next egg you also don't want to overbeat this because if you
04:13overbeat this this could make your cake fall mixing your eggs on anything higher than low speed on your
04:19mixer will add air to your yolks and it will make your cake kind of rise up and then it'll
04:24fall once
04:25your cake cools this can cause your cakes to sink and if it doesn't sink it will have gluey streaks
04:30so
04:30that's why it's important for you guys to mix this on low speed so that doesn't happen to your cake
04:34definitely follow these instructions i've had a lot of emails and a lot of calls from people who
04:39have done this and the number one thing that they've done was mix the eggs on a higher speed than
04:44low
04:45so you see me almost done with adding in my eggs one at a time i'm making sure that i
04:49see no yolk
04:50before i add in the next one that's how i can know that it's fully incorporated and again i do
04:55have
04:55the side sweep on my paddle attachment on this mixer so i don't have to scrape down my bowl but
04:59if you are mixing this by hand or if you're mixing this with a mixer without the side sweeper definitely
05:05get a spatula and kind of side sweep and make sure everything is well combined you can see i'm still
05:10doing it even though i have the size so once i scrape down my bowl i'm giving it another about
05:14five to ten seconds um on low speed before i'm ready to move on to my next ingredients now here
05:19comes
05:20the important part what we're going to do is add in our flour mixture first so that's the flour the
05:25pudding mix the salt the baking powder you want to make sure that you start and end with your flour
05:29mixer this is non-negotiable if you do not want any gluten streaks definitely do this this is the only
05:35way that i know to avoid that other than the tips that i gave you earlier in this video this
05:39is one of
05:39the most important steps so you can see me alternating now i'm adding in the sour cream and lemon juice
05:43mixer that i mixed together at the beginning of the video and i have my mixer on low speed and
05:48i'm only
05:48mixing for about five seconds before alternating to the next ingredient this is super important you
05:54don't want to overwork your batter because your pound that could be tough just think light and
05:58fluffy and you'll be fine so you see me constantly alternating between the flour and the sour cream
06:03and like i said i'm only mixing for it for at least five seconds and sometimes it's a little bit
06:07lesser than that but as you can see now i'm alternating with the sour cream and like i said you
06:11want to
06:11begin and end with flour this is going to be super easy for you guys to do at this point
06:16and just like with
06:16the eggs you don't want to go higher than low speed because it will mess up your cake now you
06:21can see
06:21me transferring to a spoon instead of just pouring it in there it gives me a lot more leverage and
06:26it
06:26helps me keep the size of my bowl clean and we're going to continue to alternate back and forth back
06:32and forth till we end with flour this is going to be a pretty lengthy process because you can't go
06:38higher
06:38than low speed and um for me i stopped in the middle of this part to kind of finish mixing
06:45the flour the
06:46rest of the flour mixture on my own just to protect myself from gluten streaks i know gluten streaks are
06:51not the end of the world you probably can still taste the cake and the cake will still taste good
06:55but for me i wanted to stop a little early so before i added in my last scoop of flour
07:00mixture
07:00i stopped kind of scraped down my paddle attachment to get all that cake batter off of there and i
07:06want
07:06to finish this by hand that's just my personal preference but i have never gone wrong with doing it this
07:11way and doing it this way ensures that i do not over mix my batter there's no way you can
07:17replace
07:17the mechanical force with your hands so just mixing this in with a spatula it's not going to hurt any
07:22it's actually going to help you make sure everything is kind of well combined and sometimes the butter
07:27and the sugar and the eggs can get stuck at the bottom which is the main reason you want to
07:32do this
07:32by hand to end this off because you can kind of tilt your your bowl and then make sure everything
07:37is
07:37mixed in will combine as you can see me doing right here now um don't worry if it looks a
07:43little clumpy
07:44or it looks a little you know not mixed in well together because when it hits the oven it's going
07:49to be fine it's going to combine just as fine so you can see me tilting the bowl and just
07:52making sure
07:53everything at the bottom is in there you are going to get a little bit on your fingers but that's
07:58okay
07:58you can just wipe that off and this is just going to ensure that everything is come on now the
08:02way that
08:03you can tell if you have a good pound cake batter is by using your spatula and if you can
08:07kind of move it freely through your cake batter then that means it is whipped to profession that
08:11means it has a lot of air but it should also feel heavy and dense that's what a pound cake
08:16is
08:16is heavy and dense but still has a light fluffy cake texture so if your pound cake batter is doing
08:22that then you're already on a good track so now i want to get my nordicware anniversary bunded cake pan
08:27now you can use a tube pan if you will like but i've baked literally hundreds of pound cakes in
08:31this pan
08:32it has never done me wrong and i'm using pam's baking spray i know a lot of people use baker's
08:36joy
08:37baker's joy has always made my cake stick for some reason and i have not had that problem
08:41with pounds baking spray so here's an optional tip to make sure that your cake comes out the pan and
08:46it doesn't get stuck you can throw in your bunded pan after it's been greased into the freezer for
08:51about 30 minutes and what that's going to do is seal in that coating and freeze it to the pan
08:56so when
08:56you pour your pound cake mixture in there it won't mix in with your cake batter which can help you
09:00prevent it from sticking so we're going to bake this cake on 325 for an hour and 30 minutes
09:05do not check your cake do not open the oven when this is baked trust that you did a good
09:10job if you
09:11open up your oven it's going to create temperature swings which can make your cake fall just trust me
09:15if you follow these instructions like i'm telling you you will be fine so once you take your cake out
09:20the oven you want to let it cool for 10 minutes and it should pop out just like that you
09:24can see it has
09:24absolutely no stickage and now it's time to make our lemon glaze is going to go on top of this
09:29lemon
09:30sour cream powder cake so the first thing you want to do to prepare your lemon glaze is juice some
09:34lemons you want to have a little tart taste to your glaze it's going to mix in well with the
09:38cake so i
09:38think i used around two or three lemons or about one-third cups of lemon juice then i'm going to
09:43go in
09:44with about one-fourth cups of heavy whipping cream now you can replace the whipping cream with milk if you
09:48want to now i'm going to sift in some powdered sugar this is one cup of powdered sugar now if
09:54you
09:54work your glaze a little bit thicker you want to add in more powdered sugar if you want your glaze
09:58to be thinner you want to add less powdered sugar so as you can see after adding in the powdered
10:02sugar they're still a little looser than i would like so i added some powdered sugar so i came to
10:07this consistency where it was pourable but still a little thick get you a whisk and make sure it's
10:11well combined and if you still see little specks kind of add it to the microwave for about 30 seconds
10:17and then come back and then glaze your cake but you don't want to have any of those lumps in
10:20there
10:21which is why we sift the powdered sugar so once i'm happy with the consistency of the glaze i'm
10:25going to pour it on my cake there's no right or wrong way to do this you just want to
10:29pour it around
10:30your cake make sure you have some paper towels handy because it can drip off to the side but i'm
10:34going to start with one coat and then i'm going to come back and re-glaze my cake again with
10:38the
10:39second coat just to kind of make sure that it is glazed up to perfection all of this is optional
10:44add as much or as less glaze as you want on your pound cake and after that let it set
10:49for about 10
10:50minutes and now you've completely made your lemon sour cream pound cake now you have a pound cake
10:56that you can share with your family and friends and they will love it it is moist it is tender
11:00it
11:00is tangy it is lemony this lemon sour cream pound cake will definitely get you a lot of compliments
11:06if you baked it and it'll be a family favorite from now on if you enjoyed this video give me
11:10a
11:10like and subscribe and also my pancake ebooks will be in my description
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