There is something about the combination of sour cream and lemon together. This Sour Cream Lemon Pound Cake is so moist. It’s perfect as a slice with breakfast or topped with your favorite fruit for a little treat later on.
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Ingredients
240g (approx. 2 cups) Soft White Wheat Flour (can use all-purpose flour)
20g (approx. 3 tbsp) Arrowroot Powder
200g (approx. 1 1/2 -2 cups) Coconut Sugar (or any sweetener)
227g (approx. 1 cup or 2 sticks) Unsalted Grass-Fed Butter
4 Eggs
70g (1/4 cup + 1 tbsp) Sour Cream, Full-Fat
70g (1/4 cup + 1 tbsp) Buttermilk, Full-Fat
30g (approx. 2 tbsp) Lemon Juice (I used organic lemon)
8-10g (approx. 1 tbsp) Lemon Zest (I used an organic lemon)
6g (approx. 1 1/2 tsp) Baking Powder (aluminum free)
3g (approx. 1/2 tsp) fine salt
5g (approx. 1 tsp) Vanilla Extract) MAKE YOUR OWN HERE!
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Directions
- Beat butter and sugar in a stand-up mixer, using the paddle attachment. If using coconut sugar, mix for 3-4 minutes until it’s nice and creamy. I like to use the #2 or 4 setting.
- Add the eggs, one at a time, mixing until they are all combined.
- Next, add all the liquids – sour cream, buttermilk, lemon juice and vanilla. Mix until nice and creamy.
- Now, add the dry ingredients – flour, arrowroot powder, baking powder and salt. Mix until thoroughly combined.
- Lastly, fold in the lemon zest.
- Pour the batter into a greased 8×4 pan. Alternatively, use parchment paper as a liner. It can also be easier to pull the loaf out once it is done cooling.
- Bake in a 325°oven for 60-70 minutes. Insert a toothpick or cake tester to tell it it’s done. If you see cake batter still on the tester, place it back in for five or six minutes.
- Allow to cool and then release the loaf from the pan.
Tips
- If using all-purpose flour, it’s a 1:1 ratio for swapping the fresh-milled flour.
- The sour cream and buttermilk make this pound cake super moist.
- The arrowroot powder lightens the crumb. Alternatively, corn starch can be used.
- Coconut sugar gives you a nice caramel undertone and is less glycemic as opposed to white sugar.
Why is this Sour Cream Lemon Pound Cake Dark?
Most traditional pound cakes that you see online in recipes or buy at your local bakery are very light. To me, that’s not the color it should be. When you use fresh-milled wheat berries, you are going to have darker flour due to the bran. That’s where all the fiber is and we need that in our bodies. White all-purpose flour is basically dead flour. The nutrients have all been stripped from it during the milling process, leaving the flour white. Our flour should be a tan color.
Secondly, the coconut sugar will make your pound cake darker. It’s a darker sweetener so if you choose to use something else, yours will probably be lighter in color.
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Favorite Toppings
This Sour Cream Lemon Pound Cake can be topped with all kinds of things. Whatever you do, serve it with Homemade Whipped Cream. Here’s a few ideas:
- Strawberries (traditional strawberry shortcake style)
- Blueberries
- Peaches
- Bananas and Chocolate Chips
Does This Freeze Well?
Yes, it does. It will last in the freezer for 2-3 months.
- Cool completely.
- Wrap tightly in plastic wrap.
- Wrap again in foil or place in freezer bag.
- Freeze.
Thaw
- Thaw wrapped cake at room temperature.
- Do not unwrap while frozen (prevents condensation from making it soggy).
- Once thawed, unwrap and let sit 30–60 minutes before serving.
- Alternatively, toast each slice for a few minutes in the oven (250°F).
Fresh-Milled Flour Health Benefits
When I tell others I mill my own flour, they either look at me like I have three heads or I am living in the stone ages haha. I do live in the country and have a farm but we can’t grow wheat here in Florida. If we could, I definitely would be growing it! After many years of being sick, I turned to fresh milled flour. My gut was a wreck and lacking so much nutrition. Contrary to what is being said (even with functional doctors), real wheat straight from the field is so good for us.
- Nutrition: Fresh milled flour retains the grain’s bran, germ, and endosperm, preserving vitamins, minerals, and healthy fats that degrade in commercial flour.
- Flavor: Whole grain flour has a nutty, robust taste.
- Customization: Control grain blends, texture, and freshness.
The Kernel of Wheat
Sometimes called the wheat berry, the kernel is the seed from which the wheat plant grows. Basically, each tiny seed contains three distinct parts that are separated during the milling process to produce flour.
Endosperm
The endosperm comprises about 83 percent of the kernel weight and is the source of white flour. The endosperm contains the greatest share of protein, carbohydrates and iron, as well as the major B-vitamins such as riboflavin, niacin and thiamine. It is also a source of soluble fiber.
Bran
Bran makes up about fourteen and a half percent of the kernel weight. It is included in whole wheat flour and can also be bought separately. The bran contains a small amount of protein, large quantities of the three major B-vitamins, trace minerals and dietary fiber — primarily insoluble.
Germ
Germ is about two and a half percent of the kernel weight. The germ is the embryo — or sprouting section — of the seed, often separated from flour in milling because the fat content (10 percent) limits flour’s shelf-life. The germ contains minimal quantities of high quality protein and a greater share of B-complex vitamins and trace minerals. Wheat germ can be purchased separately at stores and is part of whole wheat flour.
Beginner’s Guide: Milling Your Own Flour
Learn to take wheat-berries, straight from the field and grind them into nutritious flour. Wheat that hasn’t been sprayed with glyphosate, herbicides, chemicals or anything. All grown here in the USA.
Items Used in This Recipe
Resources
https://www.nber.org/system/files/working_papers/w23730/w23730.pdf
https://nutritionsource.hsps.harvard.edu/whatshouldieat/wholegrains
Wang J, Chatzidimitriou E, Wood L, Hasanalieva G, Markelou E, Iversen PO, Seal C, Baranski M, Vigar V, Ernst L, Willson A, Thapa M, Barkla BJ, Leifert C, Rempelos L. Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content. Food Chem X. 2020 May 4;6:100091. doi: 10.1016/j.fochx.2020.100091. PMID: 32420543; PMCID: PMC7215096.
www.wholegrainscouncil.org
The Essential Home-Ground Flour book by Sue Becker
Moist Sour Cream Lemon Pound Cake
Ingredients
Method
- Beat butter and sugar in a stand-up mixer, using the paddle attachment. If using coconut sugar, mix for 3-4 minutes until it's nice and creamy. I like to use the 2 or 4 setting.
- Add the eggs, one at a time, mixing until they are all combined.
- Next, add all the liquids – sour cream, buttermilk, lemon juice and vanilla. Mix until nice and creamy.
- Now, add the dry ingredients – flour, arrowroot powder, baking powder and salt. Mix until thoroughly combined.
- Lastly, fold in the lemon zest.
- Pour the batter into a greased 8×4 pan. Alternatively, use parchment paper as a liner. It can also be easier to pull the loaf out once it is done cooling
- Bake in a 325° oven for 60-70 minutes. Insert a toothpick or cake tester to tell it it's done. If you see cake batter still on the tester, place it back in for five or six minutes.
- Allow to cool and then release the loaf from the pan.
Notes
- If using all-purpose flour, it’s a 1:1 ratio for swapping the fresh-milled flour.
- The sour cream and buttermilk make this pound cake super moist.
- The arrowroot powder lightens the crumb. Alternatively, corn starch can be used.
- Coconut sugar gives you a nice caramel undertone and is less glycemic as opposed to white sugar.
Medical Disclaimer:
The content on our website is for informational and educational purposes only. It is not intended to provide medical advice. It is also not intended to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Wendy Walker, NTP (Little House Simple Living) and the publisher of this content do not take responsibility. This applies to any health consequences that might occur. It applies to any person reading or following the information in this educational content. All viewers of this content should consult their physicians. This is especially true for those taking prescription or over-the-counter medications. They should do this before beginning any nutrition, supplement or lifestyle program.
I hope you enjoy making this recipe and that it will benefit you and your family all year long. Drop your favorite way to eat this Sour Cream Lemon Pound Cake in the comments. Please share this post over on Pinterest and tag me on Instagram. I’d love to see how you make yours.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple home.
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