Paula Deen Lemon Sour Cream Pound Cake Recipe
Try this Paula Deen Lemon Sour Cream Pound Cake Recipe. It is the best way to bring sunshine to your table.
Ingredients
- 3 cups of all-purpose flour.
- 3 cups of granulated sugar.
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon of salt.
- 1 cup of unsalted butter softened.
- 6 large eggs room temperature.
- 1 cup of sour cream.
- 2 tablespoons of fresh lemon zest.
- 1 tablespoon of fresh lemon juice.
- 1 teaspoon of vanilla extract.
Instructions
Prep the Oven
- Heat your oven to 325°F before you start. Grease your pan with butter and flour.
Cream the Butter
- Put butter and sugar in the mixer. Beat them for five minutes until very fluffy.
Add the Eggs
- Mix in the eggs one at a time. Beat well after you add each egg.
Mix Dry Parts
- In a bowl, stir flour, baking soda, and salt. Set this aside for a moment.
Add Sour Cream
- Add the sour cream and lemon juice. Mix until the batter is very smooth.
Combine Everything
- Slowly add the flour mix to the butter. Add the lemon zest and vanilla last.
Fill the Pan
- Pour the thick batter into the greased pan. Smooth the top with a rubber spoon.
Bake the Cake
- Bake for 1 hour and 15 minutes total. A toothpick should come out clean.
Notes
- Use room temp eggs. This helps the batter rise much better.
- Do not overmix. Stop the mixer once the flour is gone.
- Zest the lemon first. It is easier to zest before you squeeze juice.
- Grease the pan well. Bundt pans have many spots where cake sticks.
- Use full-fat sour cream. This gives the cake its famous moist texture.
- Cool in the pan. Let it sit for ten minutes before flipping.