How does Sour Cream effect a Cake Recipe?

We love cake recipes with sour cream! It adds moisture and richness without thinning the cake batter (which is especially helpful with add ins as with our Lemon Blueberry Pound Cake ), and it makes for a velvety soft texture.

Is the Lemon Extract Necessary?

Yes, we really recommend using lemon extract. (Today, we used McCormick Pure Lemon Extract). While lemon zest and lemon juice give a nice boost of lemon flavor, the majority of the lemon flavor comes from extract. The oils in lemon zest add great flavor also. Unfortunately, the flavor of lemon juice is more likely to bake out. However, an added bonus of lemon juice is that it softens the strands of gluten in the batter, which makes for a more tender cake. **The lemon extract should smell lemony. If it has a strong chemical smell, don't use it, it has likely gone bad (even if the expiration date on the bottle is still good.)

Does Lemon Sour Cream Cake need Refrigeration?

No, this pound cake is fine to leave at room temperature under a cake dome or in an airtight container for 2-3 days. Beyond that, we like to more the cake to the refrigerator for freshness.

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