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:
Jenean graham says
I love this recipe, I was looking to make a cake where I have all the ingredients and this was it. I followed the instructions as is, it came out perfectly. Thank you imma.
Clara. A. Smiley says
I really love this recipe so much so moist I could cook it everyday.
Many thanks.
Mbole says
I followed the recipe and notes and folks now think I’m an expert baker. Thanks Imma. My family, friends, neighbors and Co workers all loved this cake.
ImmaculateBites says
Wow! Nice! You are welcome Mbole! 🙂
Janet B. says
I thought this recipe was simple to make! The batter was rich like pound cake should be and the lemon flavor was just right. Thank you for the helpful hints and the video.
Immaculate Bites says
Thanks so much, Janet!
Tammi B says
Good recipe but needs salt to balance the flavors.
Immaculate Bites says
Thank you for your feedback, Tammi! 🙂
Maria says
I just taste this, it needs more sugar. Some salt, and more lemon juice. I am sorry I’ve asked so much organic incredible cause it can’t be removed from the pan without coming apart….
Immaculate Bites says
Hi Maria! Thanks again for this. Measurements can be adjusted depending on preference. I have some readers who commented that they either reduced the sugar or substituted or changed the temp and baking time, etc. 🙂
Maria says
This cake recipe definitely needs adjustment on directions. It takes much longer to bake at that temperature. It does stick to the pan. I’ve been baking professionally for 20 years. My pound cakes never get stuck. This does
Immaculate Bites says
Thank you for your comment, Maria, and I’m sorry it didn’t turn out as expected.
Janet B. says
I used spray oil in my Bundt pan. The cake released with no effort at all.
Immaculate Bites says
Thanks for sharing, Janet!
Doris Thomas says
I’ve been baking for many years and was upset when I discovered the pound cake had stuck in parts to the bottom of the bundt pan. I did use a spray and thoroughly sprayed the pan to the point I thought I might have too much spray. Why did it stick? I also baked it at 335 degrees for 65 minutes until the tester was clear. I let it cool on a rack for 10 minutes. What did I do wrong?
ImmaculateBites says
Sorry I can’t say for sure without actually being there , especially since you sprayed the pan thoroughly.
Elizabeth says
I made this recipe yesterday, & it just turned out just Lovely!
Although I did make a couple adjustments.
Instead of almond extract, I added my
Own Homemade Vanilla extract.
I also added 1- more egg, as I have
Free range Chickens on my Farm , with
Plenty of extra eggs.
The Cake turned out Golden Brown, was light and Airy, and absolutely
Moist!
This cake was wonderful!
My Best Critic, is my Mother of 82 years, who I
Baked the Cake Special For & she just
Loved it !
This is one of the Best Cakes I’ve had in
A many a Day!
Thank-You For making my Mother Happy!
ImmaculateBites says
My pleasure ! This just made my day. Thanks so much!
Kristine says
Can I bake this in two loaf pans? I don’t have much success with bundt cakes coming out of the pan well.
ImmaculateBites says
You sure can.Enjoy!
Pat says
This recipe has more sugar in it than I would like. Is it possible to substitute part or all with Stevia?
ImmaculateBites says
Hello ! Start by substituting half with stevia.
KATHERINE says
So far so good, but you mention to add lime juice, not lemon.
ImmaculateBites says
Oops! It’s lemon juice.
Delia selegria says
I love the recipe but I did not try yet. I’ll bake it for my friend this Saturday for Halloween sure she’ll love it. Thank you for your recipeo
Imma Adamu says
Wow, I’m so excited to know that! Happy cooking
Debrah says
For the glaze you say to put it in a small pan. You never mention heating this on the stove. Please clarify. And thanks so much!!!
imma africanbites says
Hi, Debrah. No need to heat up the glaze on the stove. I just used a small pan since it’s easier to whisk everything in it.