Lemon Sour Cream Pound Cake Recipe

5 from 18 votes

Lemon Sour Cream Pound Cake Recipe

This lemon sour cream pound cake is moist, buttery and has a tender crumb. Made with fresh lemon zest, and lemon juice it's packed with lemon flavor. After baking in a bundt pan, this cake gets drizzled with an easy lemon glaze.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 497kcal

Author: Heather Perine

Ingredients

For the cake

2 1/2 cups (300 g) all purpose flour spooned and leveled
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (227 g) sour cream room temperature
2 teaspoons vanilla extract
2 Tablespoons lemon zest
2 Tablespoons lemon juice
1 cup (2 sticks, 226 g) unsalted butter r softened
2 1/4 cups (450 g) granulated sugar
4 large eggs room temperature

For the lemon glaze

1 1/2 cups (170 g) confectioners sugar
3 tablespoons lemon juice
1 teaspoon vanilla extract

Instructions

Prep oven. Position a rack in the center of your oven and preheat to 350°F/177°C.
Combine dry ingredients. In a large bowl, sift together the flour, baking powder and baking soda. Stir in the salt. Set aside.
Combine sour cream, lemon and vanilla. In a second small bowl, stir together the sour cream, lemon juice, lemon zest and vanilla. Set aside.
Cream butter and sugar. In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
Add eggs. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
Alternate dry mixture and sour cream. Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
Bake. Grease and flour one 12-cup capacity bundt cake pan. (I like to use either shortening and flour or a cooking spray that includes flour). Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-55 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack (You may need to loosen around the edges of the cake before inverting).
Make glaze. In a small bowl, whisk together the glaze ingredients. Adjust consistency if needed. Pour over cooled cake before serving.

Video

Notes

Pan size: Instead of baking in a bundt pan, divide the batter between two 9x5 loaf pans and bake for about 40-45 minutes.
Storage: You can store this cake at room temperature for up to 3 days, wrapped in either plastic wrap or tinfoil. Make sure it’s completely cool before you store it.
Freezing: Wrap the cake up in plastic wrap, then a layer of tinfoil and freeze for up to 3 months. Simply thaw at room temperature.
Sour cream - I recommend using full-fat sour cream for maximum richness and fat content. If you don't have sour cream, a full-fat Greek yogurt would be a good substitution.
Lemons (both lemon juice and zest) - I used two lemons for this cake but not all lemons provide the same amount of juice so you may need an extra lemon.
Unsalted butter - I always prefer baking with unsalted butter vs. salted butter as different brands have varying amounts of salt. If you only have salted butter then I would reduce the amount of salt

Nutrition