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Sour Cream Lemon Pound Cake

A luscious pound cake combining the tanginess of sour cream and the bright essence of lemon, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 cup unsalted butter, softened Ensure it's at room temperature for easy mixing.
  • 2 cups granulated sugar
  • 4 large eggs Bring to room temperature before use.
  • 1 cup sour cream Adds moisture and tang.
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour Provides structure.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Enhances flavor.
  • Zest of 1 lemon Adds fragrance and flavor.

Glaze Ingredients

  • 1 cup powdered sugar For the glaze.
  • 2-3 tablespoons lemon juice Adjust to achieve desired consistency.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease a bundt or loaf pan with butter or cooking spray and dust with flour.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer for about 3-5 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream, vanilla extract, and lemon extract until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the lemon zest.

Baking

  • Transfer the batter into the prepared pan, spreading evenly.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Glazing

  • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
  • Prepare the glaze by mixing powdered sugar with lemon juice until smooth. Drizzle over the cooled cake before serving.

Notes

For best results, use room temperature ingredients. Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can also be frozen for up to three months.
Keyword Baking, Dessert Recipe, Homemade Cake, lemon pound cake, Sour Cream Cake