Childhood Diseases Information: January 2026

Wednesday, January 28, 2026

Moist Lemon Pound Cake Recipe With Sour Cream

A classic lemon pound cake is all about balance: rich but not heavy, bright but not sharp, and—most importantly—moist from the first slice to the last. This version uses sour cream as the secret ingredient, adding tenderness and a subtle tang that enhances the fresh lemon flavor. Whether served plain, dusted with powdered sugar, or finished with a simple lemon glaze, this cake is perfect for brunch, afternoon tea, or an elegant dessert.

### Why Sour Cream Makes the Difference

Sour cream has a higher fat content than milk, which helps create a soft, velvety crumb. Its slight acidity also reacts gently with baking soda, giving the cake lift while keeping it dense in the best pound-cake way. Combined with fresh lemon zest and juice, the result is a cake that’s rich, moist, and full of sunshine-bright flavor.

### Ingredients

* 1 cup (226 g) unsalted butter, softened

* 1¾ cups granulated sugar

* 4 large eggs, room temperature

* 1 tablespoon lemon zest (from 2 lemons)

* 3 tablespoons fresh lemon juice

* 2½ cups all-purpose flour

* ½ teaspoon baking soda

* ½ teaspoon salt

* 1 cup full-fat sour cream

* 1 teaspoon vanilla extract

**Optional Lemon Glaze**

* 1 cup powdered sugar

* 2–3 tablespoons fresh lemon juice

### Instructions

1. **Preheat the oven** to 325°F (165°C). Grease and flour a standard loaf pan or bundt pan, making sure all corners are well coated.

2. **Cream the butter and sugar** in a large bowl until pale and fluffy, about 3–4 minutes. This step is key for a tender crumb.

3. **Add the eggs one at a time**, beating well after each addition. Scrape down the bowl as needed.

4. **Mix in the lemon zest and juice**, letting the citrus aroma bloom into the batter.

5. In a separate bowl, **whisk together the flour, baking soda, and salt**.

6. **Alternate adding the dry ingredients and sour cream** to the butter mixture, beginning and ending with the flour. Mix gently to avoid overworking the batter.

7. Stir in the **vanilla extract**, just until combined.

8. **Pour the batter into the prepared pan** and smooth the top.

9. **Bake for 60–70 minutes**, or until a toothpick inserted in the center comes out clean.

10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

### Optional Lemon Glaze

Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for extra citrus punch and a bakery-style finish.

### Tips for Perfect Moistness

* Use **room-temperature ingredients** for even mixing.

* Avoid overbaking; lemon pound cake should be just set and lightly golden.

* For extra moisture, wrap the cooled cake tightly and let it rest overnight before slicing.

Lemon Cheesecake Recipe

Lemon cheesecake is a timeless dessert that strikes the perfect balance between rich creaminess and bright citrus freshness. With its smooth texture, buttery crust, and refreshing lemon flavor, this cheesecake is ideal for warm climates, celebratory gatherings, or whenever you crave a dessert that feels indulgent yet light. This recipe focuses on simplicity while delivering bakery-quality results, making it suitable for both beginner and experienced home bakers.

Ingredients

For the crust, you will need 2 cups crushed graham crackers or digestive biscuits, ½ cup melted butter, and 2 tablespoons sugar. The filling requires 24 ounces (three 8-oz blocks) cream cheese at room temperature, 1 cup granulated sugar, 3 large eggs, 1 cup sour cream, ⅓ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and a pinch of salt.

Preparing the Crust

Begin by preheating your oven to 325°F (165°C). In a mixing bowl, combine the crushed biscuits, melted butter, and sugar until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly while you prepare the filling.

Making the Lemon Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and free of lumps. Gradually add the sugar, mixing until creamy and well combined. Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air. Stir in the sour cream, lemon juice, lemon zest, vanilla extract, and salt. The result should be silky, fragrant, and lightly tangy.

Baking the Cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula. Place the pan on the center rack of the oven and bake for 50–60 minutes, or until the edges are set and the center still has a slight wobble. Avoid overbaking, as this can cause cracks and a dry texture.

Once baked, turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for about one hour. This gentle cooling process helps prevent surface cracks. Afterward, remove the cheesecake and let it cool completely at room temperature before refrigerating for at least four hours, preferably overnight.

Serving Suggestions

Before serving, run a knife around the edge of the pan and carefully release the springform ring. Lemon cheesecake can be enjoyed plain or topped with whipped cream, fresh berries, or a light lemon glaze for extra brightness. Each slice delivers a creamy, zesty flavor that melts beautifully on the palate.

This lemon cheesecake recipe is a reliable classic that brings together elegance and comfort. Its refreshing citrus notes make it especially appealing in tropical settings, while its rich texture ensures it remains a crowd-pleasing dessert for any occasion.

Childhood Diseases Information

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Wednesday, January 28, 2026

Moist Lemon Pound Cake Recipe With Sour Cream

Thursday, January 1, 2026

Lemon Cheesecake Recipe