Lemon Sour Cream Pound Cake –Fluffy, moist with citrusy flavor, drizzled with a refreshingly delicious sweet lemon glaze. A no-fail sweet treat for summer and all year round!
Pound cake is one of the classic cakes that are better known in the South with lots of variations that you can enjoy. Most of the time, it’s topped with fresh berries and whipped cream or adorn it with a ball of ice cream on top, and or drizzled with chocolate syrup.
Well, this one doesn’t need anything. Trust me! It’s Soo moist and literally melts in your mouth. Every time I make I always take a minute or two to moan.
You’ll get some oohs and aahs- For sure!
This insanely rich and moist Sour Cream Lemon Pound Cake version has both the complementing flavors of sour cream and lemon that are refreshingly delicious and leaves a slight tang in your mouth, with subtle sour acid notes; best for parties and even days when you are in the mood for something sweet.
Coz everybody needs a cake to brighten up their day, right?
So why is sour cream important in baking? And what is its purpose? I get asked this often, so let me explain.
Sour cream contains fat and acidity which has a significant impact not only on the flavor of the cake but on the cake’s texture too. Making it moist and fluffy with a tight crumb.
Not only that, but the sour cream’s acidity also delays browning, making the crust even all-around and golden even after almost an hour in the oven. Can you tell by the look of the cake? Love the lovely bright golden color
Thoroughly oil your bundt pan and try not to leave it sitting in the pan for too long, cause it might get sticky. Let it cool 10 minutes before removing from the cake pan.
Okay peeps, if your cake didn’t come out looking as pretty as you would like, then glaze it up.
No one would notice anyway. See the way I nicely adorned mine. I’ll be lying if I say it came out perfect- but I promise it this tastes damn delicious.
Whether you’re pairing it with a cup of coffee or tea for an afternoon snack, this soft, and tender Lemon Sour Cream Pound Cake will absolutely make you feel better (pinky swear!!).
Make it! Eat a slice or two and don’t worry about those love handles. Or do as I do, extend my workout time. C’mon, life is too short not to make this!
How To Make Lemon Sour Cream Pound Cake
Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add Lime Zest & juice, vanilla and/or almond extract.
Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles. Bake at 325 until a tester inserted into the center comes out clean, 55–60 minutes. Transfer to a wire rack. Let it cool before glazing.
Watch How To Make It
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Lemon Sour Cream Pound Cake
Ingredients
Sour Cream Pound Cake
- 8 ounces (226 grams) unsalted butter room temperature
- 2 cups (400 grams ) granulated sugar
- ¾ cup (170 grams,) sour cream room temperature
- 5 Large eggs
- 2 ½ cups (315 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 medium Lemon Squeezed (about 3 Tablespoons Juice)
- 1 tablespoon freshly grated lemon zest
- 2 teaspoon vanilla extract or almond extract
Lemon Glazed Icing
- 1 ¾ cups (150 grams) powdered sugar
- 3 tablespoons freshly squeezed lemon juice (adjust for desired thickness)
- ½ teaspoon (2.10 grams) almond extract
- 1-2 teaspoons (4.7- 9.4 grams) salted butter
- the zest of one lemon or more
- 1 tablespoon water (adjust to desired thickness)
Instructions
Sour Cream Pound Cake
- Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute.
- Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add Lime Zest & juice, vanilla and/or almond extract
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
- Bake at 325 until a tester inserted into the center comes out clean, 55–60 minutes. Transfer to a wire rack. Let it cool before glazing.
Lemon Glazed Icing
- In a small pan combine Confectioners sugar , Lemon juice and zest , almond extract, melted butter, and adjust with water as need to achieve desired consistency. Gently whisk until mixture is smooth, you may use a fork for this too!
- Adjust consistency of glaze as desired . It should be pourable and thick.
- Spoon the glaze over the top of the cake, letting it drizzle down the sides.
Tips & Notes:
- The secret to baking a perfect pound cake actually lies in the mixing. Yes! So no matter how accurately measured the ingredients are, if you over mix, you risk ruining your cake.
- Be sure to cream the butter and sugar together until it starts to look white and fluffy, Then add the eggs one at a time to create volume in the pound cake batter, it usually takes about 5 minutes.
- This cake is somewhat fragile, take extra care when removing it from the oven and releasing it from the pan. Let it cool in the pan for about 10 minutes before proceeding and give it some time, before glazing.
- I use a nonstick spray coating to grease the pan. If using a bundt pan make sure you thoroughly grease the indentations because they are notorious for sticking. Making it harder to release your cake.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
GNA says
I don’t have a stand mixer, just a handheld one. Will that suffice?.
ImmaculateBites says
Yes, a handheld mixer would work 🙂
Sydney says
I only have salted butter at home. Is that fine to use for the cake?
ImmaculateBites says
Hi Sydney! While this recipe does call for unsalted butter, given the times we currently live in, I would say just go ahead and use the unsalted butter. Your cake will still taste cake, albeit a tiny bit salty :).
Janet B. says
I used salted butter in my recipe batter. Tasted just fine.
I also baked it at 325 degrees for 60 min. And that was perfect.
Thank you for this lovely recipe. It’s one. That will be in my cook book for a long time!
Immaculate Bites says
Thanks so much for sharing, Janet!
Janet B. says
I used salted butter in my recipe batter. Tasted just fine.
Marae Uriah says
This was my first pound cake attempt and… your recipe is amazing. Thank you! Thank you! Thank you!
ImmaculateBites says
You’re welcome. Glad it worked out well.
Gina says
I’m making this right now, my first cake also. I’ll send an update !
ImmaculateBites says
Fantastic!!! Now I am excited :)! Will be waiting for the update, Gina!
Nicole says
I made half the recipe and made 4 bundt cakes. They are amazing! This is my second time using this recipe. The cake is very moist and has a really good flavor.
Jackie says
I made this cake yesterday and it’s Devine! I used a 10 cup bundt pan and 60 minutes in the oven, plus 15-20 minutes in the pan on a cooling rack, was all it needed to bake.
imma africanbites says
Thank you for sharing your results, Jackie. Glad it turned out well for you.
Nicole says
My cake is currently in the oven @ 325 and it’s been baking for 55 minutes, and there’s no way it’s done. Maybe at 350 it might take 55-60 minutes. Im letting it cook for another 10 minutes before checking it again.
imma africanbites says
Hi Nicole. Sorry if I missed this. How did it turn out?
Laura says
I usually bake my pound cakes at 325 1hour and 30 min if you raise temp it may cook to fast and dark..
ImmaculateBites says
That’s a great tip! Thanks for sharing .
Molette R Bradley says
I made this using Pillisbury Gluten Free flour and it turned out great!!! I was so nervous about over mixing but it worked out great even though I used GF flour!!!
imma africanbites says
Thank you for sharing. Glad it worked out great for you.
William says
Despite receiving emails and visiting your site often I didn’t realize you had a Lemon Sour Cream Cake recipe on the menu. I was on your site this morning because I’m using your delicious Prime Rib recipe for the third straight Christmas and took a chance search and after the first bite I’m in heaven. You continue to top yourself ……….Merry Christmas!
imma africanbites says
Thank you for making my recipes a part of your holiday, William. Happy holidays!
Luz says
Aw-shucks! Now I’ve got a lot of lemon zest in a baggie. 🙁
But thanks for the update. 🙂
Luz says
The icing recipe lists lemon zest, but the instructions do not mention the zest. Did I miss a step? 🙁
ImmaculateBites says
You didn’t Luz. Have updated recipe . Thanks.
Safi says
Delicious cake. I only used 3/4 cup of sugar and it was still sweet and delicious.
ImmaculateBites says
Awesome! Thanks for sharing this with us.
Cheryl58 says
I knew when I saw this recipe, it would be a winner. It came out really really good!! I made some minor adjustments. One I added 1/2 teaspoon pink Himalayan salt to the floor. And I combined half almond, half lemon extract and 1-1/2 tablespoons of butter to the icing. Brought it to a low boil. Also cake baked for about 1 hour and 20 mins. I had too much batter for my bundt pan, so made a small sample cake for testing. Just delicious!! Thank you so much for this great recipe!!
imma africanbites says
Awesome! Glad you like this. And thank you for sharing those tips.
LaWanna Ezeji says
I doubled the recipe for Thanksgiving and let me tell you it tasted just like my Grandmama’s!
Lorraine says
Super helpful in my search to add lemon to my mother’s sour cream pound cake recipe. And I used your icing recipe and its the best one I’ve made or tasted.
Faunta says
Been trying several Pound cake recipes. Finally, one that delivered, and with ease! I delighted in not having to alternate the flour. Just sift it right into the mixture. Not sure if “stir” flour mixture meant hand stir, so to be safe I stirred by hand. Noticed some lumps and didn’t know if that was normal or not. So I turned the mixer on low & mixed batter for about 10 seconds or less… just until the larger lumps disappeared, hoping to hit that sweet spot and not under nor over mix. Don’t quite care for almond so only used 3T of real lemon juice and also omitted the zest (don’t care much for it). The cake is moist with lemon flavor perfectly popping. Texture is perfect, not too fluffy and not too dense. Removed cake from oven at exactly 55 minutes using bunt pan. Cake turned out almost exactly as pictured. I suspect it will taste even better tomorrow. Definitely placing this recipe in my “go to” recipe. Thank you for posting!
imma africanbites says
Yaaay! Awesome! So happy to hear that you like this, Faunta. And thank you for taking the time to leave a comment.
Ellen says
Great recipe and your comments were very helpful. I stumbled upon your recipe for my monthly cake club meeting. I look forward to trying your other recipes for dinner. Thank you!
ImmaculateBites says
Hi Ellen. Looking forward to your feedback. Thanks for stopping by!