The Freshman Cook: Improv Challenge~Simple Lemon Pound Cake

This months Improv Cooking Challenge is upon us again!! This month our two products to use are  Lemon and Sour Cream. A lot of different recipes went thru my head. I thought about dips, certainly appropriate for all the football parties going on everywhere. I considered some type of bread, but I just wasn’t sure. I finally decided on a Lemon Pound Cake that I have baked several times in the past.  It’s a simple cake, and if you are a lemon lover, it’s perfect!

Simple Lemon Pound Cake 
(adapted from Southern Living)


1 cup Butter, softened

2 1/2 cups Sugar

6 large Eggs, separated

3 cups Flour

1/4 teaspoon Baking Soda

8 oz. Sour Cream

1 teaspoon Vanilla Extract

1 teaspoon Lemon Extract

2 tablespoon Grated Lemon Rind

1/2 cup Sugar

Confectioners Sugar

Prep Work:

Preheat your oven to 325 degrees.

Make sure your butter is softened.

Separate your eggs, into 2 different bowls

 Mix your baking soda into the flour.

Grate your lemon rind.

Grease and flour pan.

Cream your butter on medium speed.

Add your sugar, and beat, still on medium for 4-5 minutes.

I don’t have any pictures of this, but add your egg yolks only,

1 at a time, beating after each one.

Now, we are going to add flour and sour cream alternately.

Starting with the flour and baking soda mixture, 

add some to your butter mix.

I usually scoop 2 spoonfuls each time.

Let the mixer mix in the flour mix.

Add a spoonful of sour cream.

Alternate with each until it has all be added.

You don’t have to stop the mixer each time, but you 

might want to when you are adding the sour cream.

You don’t want to be hit by flying batter!

Because you started with the flour,

the last thing in should be the last of the flour.

Add your lemon extract and vanilla extract.

Add your grated lemon rind.

Mix well.

Now we are going to make meringue.

If you don’t have another mixer, put your batter in 

a large bowl until you are done making the meringue.

In your bowl, add your egg whites. 

Beat until foamy.

While the whites are mixing, add the sugar,

1 tablespoon at a time, until the peaks are stiff.

Gently fold the meringue into the batter. 

Pour batter into prepared pan.

 Bake at 325 degrees for 1 1/2 hours.

Let cool on rack for 10 – 15 minutes, 

then remove from pan.

Sprinkle with confectioners sugar.

Cake can  be served warm or room temperature.

Enjoy! Don’t forget to check out what everyone else made with Lemon and Sour Cream!!

Linking to these Great Parties: Check ’em out!!

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