Lemon & Sour Cream Pound Cake

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup whole wheat pastry flour

1/2 cup unbleached all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, at room temperature

1 1/2 cups organic sugar from cane juice

3 large eggs

1/2 teaspoon vanilla extract

grated zest of 1 lemon

1/2 cup sour cream

Equipment:

oven

loaf pan

bowl

hand mixer

spatula

frying pan

toothpicks

Cooking instruction summary:

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.

 

Step by step:


1. Preheat the oven to 325 degrees.

2. Butter and flour the inside surface of a standard loaf pan. Set aside.

3. In medium bowl, sift together the flours, baking soda, baking powder and salt. Set aside.

4. 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.

5. Mix in the eggs one at a time until each one is well incorporated.

6. 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.

7. 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.

8. Place the pan in the oven on the center rack.

9. Bake for approximately 1 1/2 hours, or until a toothpick placed in the center comes out clean.


Nutrition Information:

Quickview
386 Calories
4g Protein
22g Total Fat
44g Carbs
1% Health Score
Limit These
Calories
386k
19%

Fat
22g
35%

  Saturated Fat
13g
84%

Carbohydrates
44g
15%

  Sugar
30g
34%

Cholesterol
111mg
37%

Sodium
336mg
15%

Get Enough Of These
Protein
4g
9%

Manganese
0.54mg
27%

Selenium
14µg
21%

Vitamin A
721IU
14%

Phosphorus
97mg
10%

Vitamin B2
0.15mg
9%

Vitamin B1
0.12mg
8%

Folate
25µg
6%

Fiber
1g
6%

Iron
1mg
6%

Vitamin E
0.82mg
5%

Magnesium
21mg
5%

Vitamin B3
1mg
5%

Calcium
43mg
4%

Vitamin B6
0.08mg
4%

Zinc
0.61mg
4%

Vitamin B5
0.4mg
4%

Copper
0.07mg
4%

Vitamin B12
0.2µg
3%

Potassium
92mg
3%

Vitamin D
0.3µg
2%

Vitamin K
2µg
2%

Vitamin C
0.88mg
1%

covered percent of daily need
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