Sour Cream Lemon Pound Cake
A moist and rich lemon pound cake complemented by a simple lemon glaze, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Enhances flavor and contributes to a tender crumb.
- 2 cups granulated sugar Adds sweetness and helps with texture.
- 4 large eggs At room temperature for best results.
- 1 cup sour cream Provides moisture and a hint of tanginess.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1 teaspoon lemon extract Enhances lemon flavor.
- 3 cups all-purpose flour The main structure for the cake.
- 1 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon baking soda Works with the acidity of the sour cream.
- 1/2 teaspoon salt Balances flavors.
- Zest of 2 lemons Adds intense citrus flavor.
For the Lemon Glaze
- 1 cup powdered sugar Sweetens and thickens the glaze.
- 2 tablespoons lemon juice Adds tangy flavor.
- Zest of 1 lemon Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan or loaf pan with butter or non-stick spray, then dust with flour.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and lemon extract until fully combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the lemon zest.
Baking
- Transfer the batter into the prepared pan and smooth the top. Bake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled cake.
Notes
Always use fresh lemon juice and zest for the best flavor. Allow your eggs and sour cream to come to room temperature prior to mixing to create a smoother batter.