Recipe Index

Ingredients

• Nonstick cooking spray
• 3 cups cake flour, plus more for pan
• ½ tsp. baking soda
• ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 Tbsp. (packed) finely grated lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 cup (8 oz.) sour cream
• Powdered sugar for dusting (optional)
• 16-cup tube pan or Bundt pan

Method

1. Put a rack in the lower third of the oven, heat the oven to 325° and coat a 16-cup tube pan with nonstick cooking spray, then dust the inside with cake flour and tap out the excess.
2. Sift the 3 cups of cake flour with the baking soda and the salt into a medium bowl.
3. Beat the room-temperature butter in an electric mixer at medium speed for about 3 minutes until fluffy, then gradually add the granulated sugar and beat for 5 minutes more.
4. Beat in the 6 eggs one at a time, mixing only until each disappears, then beat in the packed tablespoon of lemon zest and the ¼ cup of lemon juice.
5. Fold half the sifted flour mixture into the batter with a rubber spatula until almost incorporated, fold in the sour cream the same way, then fold in the rest of the flour mixture.
6. Scrape the thick batter into the floured pan, smooth the top and bang the pan on the counter once or twice to knock out trapped air.
7. Bake for about 90 minutes until a tester pushed into the centre of the pound cake comes out clean.
8. Cool the cake in its pan on a wire rack for 15 minutes, run a thin knife around the edges, invert it onto a plate and then turn it right side up on the rack to cool completely.
9. Dust the top of the cooled sour cream pound cake with powdered sugar if you like before cutting thick slices.

Cook: 20 minutes · Total: 2 hours plus cooling

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data