Vegetarian

Lemon & sour cream pound cake

Name: Lemon & sour cream pound cake
Total time: 45 min
Yield: 10 servings
Ingredients: 120 g flour; 0.25 tsps baking powder; 0.5 tsps salt; 227 g butter; 300 g cane sugar; 3 large free range eggs; 0.5 tsps vanilla extract; 1 lemon peel; 115 ml sour cream

A delightful Lacto Ovo Vegetarian Lemon & Sour Cream Pound Cake that takes approximately 45 minutes to make. This dessert serves 10 and provides a good source of vitamin C from the lemon. Perfect for a special occasion or afternoon treat, this recipe is a must-try for those who enjoy citrus flavors in baked goods.

Ingredients

flour

120 g

baking powder

0.25 tsps

salt

0.5 tsps

butter

227 g

cane sugar

300 g

free range eggs

3 large

vanilla extract

0.5 tsps

lemon peel

sour cream

115 ml

Method

Preheat the oven to 325 degrees.
Butter and flour the inside surface of a standard loaf pan. Set aside.
In medium bowl, sift together the flours, baking soda, baking powder and salt. Set aside.
In a large bowl, and using an electric mixer on high speed, whip together the sugar and butter until light and fluffy, about 5 minutes.
Mix in the eggs one at a time until each one is well incorporated.
Mix in the vanilla and lemon zest. On low speed, mix in half the flour, then half the sour cream. Alternate between the two until all of the flour and sour cream have been mised into the batter. Be sure to frequently scrape down the sides with a rubber spatula to ensure that all of the batter gets evenly incorporated.
Pour the batter into the loaf pan. It will be a little thick so be sure to use a rubber spatula to get any remaining batter from the bowl and to spread it evenly in the pan.
Place the pan in the oven on the center rack.
Bake for approximately 1 1/2 hours, or until a toothpick placed in the center comes out clean.

Nutrition:

386 kcal

Carbs

44 g

Fat

22 g

Protein

4 g

Share recipe: