Lemon Sour Cream Pound Cake is moist, tender and topped with a tangy lemon glade.
This homemade-from-scratch dessert is very easy to make with simple ingredients.
EDITOR’S NOTE (July 27, 2021): Updated text. Deleted four photos and added seven new ones. Edited recipe’s instructions for clarity.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any product shown on this page. Delighted to share what I enjoy using.
ADD FIVE EGGS ONE AT A TIME
Beat in eggs (room temperature) one at a time with an electric hand mixer. Avoid mixing too long because it will make the pound cake dry.
Although the cake batter did not fill the 12-cup Angel Food/Pound Cake Pan I used, the Lemon Sour Cream Pound cake turned out great.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.