Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake

If you want a rich cake filled with delicious lemon flavor, you'll love this easy to make Lemon Sour Cream Pound Cake. Perfect for any type of get-together, this tasty dessert is always a favorite!

Course Desserts & Sweets

Cuisine American

Keyword Lemon Cake, lemon pound cake, lemon sour cream pound cake, pound cake recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 409kcal

Ingredients

For The Cake

3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter room temperature
2 cups sugar
6 large eggs room temperature
2 teaspoons vanilla extract
Zest of one lemon
1 1/4 cups sour cream room temperature
4 tablespoons lemon juice, freshly squeezed

For The Glaze

2 cups confectioners sugar
2 tablespoons heavy whipping cream
2 tablespoons lemon juice, freshly squeezed divided

Instructions

For The Cake

Preheat your oven to 350 degrees. Grease and flour a bundt cake pan.
Combine flour and baking powder in a large bowl. Whisk together and set aside.
3 cups all-purpose flour, 2 teaspoons baking powder
In the bowl of your stand mixer (using the paddle attachment), combine one cup butter, sugar, eggs, vanilla, and lemon zest.
1 cup unsalted butter, 2 cups sugar, 6 large eggs, 2 teaspoons vanilla extract, Zest of one lemon
Mix at medium speed until all ingredients are combined.
Add sour cream and 4 tablespoons of lemon juice. Mix until well blended.
2 tablespoons lemon juice, freshly squeezed, 1 1/4 cups sour cream
Turn the mixer to low and add about ¼ of the flour mixture, followed by ½ of the sour cream mixture, then another ¼ of the dry mixture. In between each addition, be sure to mix the ingredients until incorporated. Repeat until all the ingredients have been added. (If using a hand mixer, see notes below)
Pour batter into your bundt pan, and smooth out the top so that it’s spread evenly.
Bake at 350 for 55-60 minutes, until an inserted toothpick in the middle of the cake comes out clean.
Allow the pound cake to cool for about 10 minutes in the pan, then flip it onto a wire rack or cake plate before glazing.

For The Glaze

In a mixing bowl, whisk together confectioners’ sugar, heavy whipping cream, and 2 tablespoons of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.
2 cups confectioners sugar, 2 tablespoons heavy whipping cream, 2 tablespoons lemon juice, freshly squeezed
Pour the tangy lemon glaze around the top of your cake, letting it fall to the sides. You may want to lay paper towels or parchment paper under the cake if using a wire rack. Otherwise you could have icing dripping all over your counter.

Notes

For step 6, if you're using a hand mixer, just add ½ the dry ingredients and ½ the sour cream mixture, mixing well. Follow with the other half of those ingredients. Making sure you scrape down the sides of the bowl, mix well again until all the ingredients in the cake batter are combined.
Though this recipe calls for vanilla extract, you can switch up the flavors by swapping it out for lemon extract, almond extract or raspberry extract

Nutrition