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Sour Cream Lemon Pound Cake

Sour Cream Lemon Pound Cake recipe image
This Sour Cream Lemon Pound Cake is a delightful twist on the classic dessert, offering a tender crumb and a refreshing citrus finish. The batter relies on low-fat sour cream and egg substitute to create a moist, light texture without the heaviness of traditional pound cakes. Bright lemon juice and rind are folded into the glaze, providing a zesty contrast to the sweet vanilla base. Perfect for afternoon tea, brunch gatherings, or as a comforting treat after dinner, this cake strikes the perfect balance between indulgent and fresh. Its simple to prepare with pantry staples, making it an excellent choice for weeknight baking or special occasions alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 24
Calories: 2147.5
Dietary: Low-fat, Vegetarian
Description
This Sour Cream Lemon Pound Cake is a delightful twist on the classic dessert, offering a tender crumb and a refreshing citrus finish. The batter relies on low-fat sour cream and egg substitute to create a moist, light texture without the heaviness of traditional pound cakes. Bright lemon juice and rind are folded into the glaze, providing a zesty contrast to the sweet vanilla base. Perfect for afternoon tea, brunch gatherings, or as a comforting treat after dinner, this cake strikes the perfect balance between indulgent and fresh. Its simple to prepare with pantry staples, making it an excellent choice for weeknight baking or special occasions alike.
Ingredients
  • 2/3 cup Margarine, softened
  • 2 2/3 cup Sugar
  • 1 1/4 cup Egg substitute, thawed
  • 1 1/2 cup Low-fat sour cream
  • 1 teaspoon Baking soda
  • 4 1/2 cup Sifted flour
  • 1/4 teaspoon Salt
  • 2 teaspoon Vanilla
  • 1/2 cup Sifted powdered sugar
  • 1 teaspoon Grated lemon rind
  • 1 tablespoon Fresh lemon juice
Directions
  1. 1
    Preheat the oven to 325F (163C). Coat a 10-inch tube pan with vegetable cooking spray.
  2. 2
    In a large bowl, beat the softened margarine with an electric mixer on medium speed until creamy.
  3. 3
    Gradually add the sugar, beating well until combined.
  4. 4
    Add the thawed egg substitute and beat well until smooth.
  5. 5
    In a small bowl, combine the sour cream and baking soda; stir well to mix.
  6. 6
    In a separate bowl, combine the sifted flour and salt.
  7. 7
    Add the flour mixture to the margarine mixture alternately with the sour cream mixture, beginning and ending with the flour mixture.
  8. 8
    Mix after each addition until just combined.
  9. 9
    Stir in the vanilla extract.
  10. 10
    Spoon the batter into the prepared tube pan.
  11. 11
    Bake at 325F (163C) for 1 hour and 20 minutes, or until a wooden pick inserted into the center comes out clean.
  12. 12
    Cool the cake in the pan for 10 minutes.
  13. 13
    Remove the cake from the pan and place it on a wire rack.
  14. 14
    In a small bowl, combine the powdered sugar, lemon juice, and lemon rind to make the glaze.
  15. 15
    Drizzle the glaze over the cake.
  16. 16
    Let the cake cool completely on the wire rack before serving.
  17. 17
    If desired, garnish with lemon slices and lemon rind curls.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 2147.5kcal
% Daily Value *
Total Fat 55.7g86%
Saturated Fat 22.6g114%
Cholesterol 327.4mg110%
Sodium 1750.5mg73%
Total Carbohydrate 372.1g125%
Dietary Fiber 8.1g33%
Sugars 166.1g
Protein 39.4g79%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, cake, citrus, dessert, egg-free, flour, glaze, lemon, low-fat, margarine, moist, pancake, pound cake, sour cream, sweet, tea time, vanilla, vegetarian
Read it online: https://www.chefs-mate.com/recipe/sour-cream-lemon-pound-cake/