Sour cream & lemon cupcake

My favourite pass time is checking out foodgawker, a page that showcases mouth-watering photographs of food. One day I came across this photo of a slice of smooth, yellow and wonderful looking cake called Sour Cream & Lemon pound cake.

As the name indicates, the main ingredients are sour cream, lemon …..and the usual flour, butter, egg and sugar. Here one cna find cream (single, double, whipping, clotted and etc) easily….with a relatively low price :)

Sour Cream Lemon Pound Cake
from Epicurious and Use Real Butter


  • 1 1/2 cups (225g) flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4oz unsalted butter, room temperature
  • 310g caster sugar
  • 3 eggs, room temperature
  • fresh lemon juice of 1 lemon
  • 1/2 tablespoon grated lemon peel (from about 1 lemon)
  • 1/2 cup sour cream

Note: grate lemon rind first before juicing.

Variations: the original recipe is for making a pound cake, but I bake them in paper cups (as i do not have a pound loaf tin). If you want, you can also bake it in a form of a bundt cake (for 16cup bundt pan, you need to double the amount of ingredients above).

I like baking cupcakes as there’s no need to grease and line any cake tin….and not to mention it’s easier to distribute to others.


  1. Pre-heat oven: 190°c.
  2. Combine the flour, baking soda, and salt in a medium bowl.
  3. Beat the butter at medium speed until it is light and fluffy. Gradually add the sugar to the butter while continuing to beat. Beat for 5 minutes. Add the eggs one at a time, mixing until the egg is just incorporated.
  4. When all of the eggs have been added, beat in the lemon peel and juice. Manually mix in the dry ingredients until the flour is just blended.
  5. Mix in the sour cream.
  6. Line the cupcake pan with cupcake cases. Fill each case 3/4 full. Bake until a toothpick comes out just clean – about 30 minutes.

Now you see it….now you don’t! An empty cupcake case shows that this recipe is delicious…and worth a try :)

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to be posted on 13 December 2018, 05:43

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