Sour Cream Blueberry and Lemon Pound Cake Recipe | Cooking With Carolyn

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Zest a whole lemon and set aside.

Juice the lemon for the cake and icing, using more if smaller lemons are used.

Cream together 1 cup of butter and 3 cups of sugar until creamy.

Add 6 eggs one at a time, ensuring each is incorporated before adding the next.

Add fresh lemon juice, vanilla extract, and lemon extract to the mixture and fold in.

Prepare dry ingredients by placing flour, baking soda, and salt in a sifter lined with parchment paper, then shake out a third of what is needed.

Alternate adding the dry ingredients and 8 oz of sour cream to the mixture, mixing until combined.

Fold in fresh blueberries and lemon zest into the batter.

Pour the batter into a prepared tube pan or fluted cake pan.

Bake in a preheated oven at 325°F for 1 hour and 25 to 30 minutes, checking with a skewer at the 1 hour and 25 minute mark.

Let the cake cool in the pan for about 10 minutes before inverting onto a rack to cool completely for a little more than an hour.

Make icing by mixing powdered sugar with lemon juice and optionally adding lemon zest.

Pour the icing over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens