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Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups C&H® Granulated Sugar
- 4 large eggs, at room temperature
- 1 ½ teaspoons lemon zest
- ½ teaspoon freshly ground nutmeg
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup sour cream, at room temperature
- 1 tablespoon C&H® Powdered Sugar
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Instructions
Step 1
Preheat oven to 350°F. Grease and flour one bundt cake pan.
Step 2
In a large bowl, cream butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time. Add lemon zest and nutmeg. Mix until well combined. Scrape the sides of the bowl as needed.
Step 3
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add flour mixture to butter mixture and beat until just combined. Add sour cream and mix until all ingredients are combined.
Step 4
Pour batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and then remove the pound cake from the pan and allow it to cool completely. Sprinkle with powdered sugar before serving.
