Sour Cream Lemon Pound Cake

sour cream pound cake with cherry compote

A simple fluffy and delicious sour cream lemon pound cake with cherry compote.

Course brunch, Dessert

Cuisine American

Keyword cake recipe, lemon dessert

Prep Time 15

Total Time 15

Servings people

Calories 716kcal

Author Jen

Ingredients

1 ½ cup butter room temperature
3 cups granulated sugar
6 large eggs
¼ teaspoon vanilla
zest of 1 lemon
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
8 oz sour cream
1- pint cherries
¼ cup granulated sugar
¼ lemon

Instructions

Cream butter and sugar together, until creamy and smooth.
Beat in eggs, one at a time. Beat until light and fluffy.
Beat in vanilla and lemon zest.
In a separate bowl, whisk together flour, salt, and baking soda.
Mix dry ingredients and sour cream with wet ingredients, alternating between the two.
Grease and flour 12 cup tube pan, bundt cake pan or 2 loaf pans. Pour batter into pans. Use an offset spatula to spread the batter into the pan evenly.
Bake cake in 325°F oven for 60-90 minutes, checking after 60 minutes. The cake is done when the wooden skewer inserted comes out clean and the top is lightly golden.
Cool cake in pan for 10 minutes and then remove from pan and let cool on wire rack.

Notes

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition