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5 from 10 votes

Sour Cream Citrus Pound Cake

A delicious pound cake bursting with citrus flavor and drizzled in a tangy lemon icing!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 -16 slices
Calories: 485kcal
Author: Heather Perine

Ingredients

For the cake

  • 2 1/2 cups (300 g) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup (227 g) sour cream room temperature
  • 1 teaspoon vanilla extract
  • Grated zest of 1 orange 1 lemon, 1 lime
  • 1 cup (2 sticks, 226 g) unsalted butter softened
  • 2 1/4 cups (450 g) granulated sugar
  • 4 large eggs room temperature

For the lemon glaze

  • 1 1/4 cups (141 g)confectioner's sugar
  • 1/4 cup (60 ml) lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest

Instructions

For the cake

  • Position a rack in the center of your oven and preheat to 350°F/177°C.
  • In a large bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
  • In a second small bowl, stir together the sour cream, vanilla, and grated orange, lemon, and lime zests. Set aside.
  • 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 the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
  • 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.
  • Grease and flour one 10-cup capacity bundt cake pan Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-60 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. Allow to cool completely before glazing.

For the glaze

  • Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.

Notes

  • Careful when zesting. When zesting the citrus, make sure to go only down to the white pith layer. The white pith layer is bitter so you want to make sure to not zest this layer, just the outer layer.
  • Soften Your Butter. You want properly softened butter so that you can cream mixture properly. The sugar punches holes into the butter creating air pockets, which helps to aerate and help the cake to rise. Here are 3 quick ways to soften your butter. 
  • Bring your eggs to room temperature.  You don't want cold eggs being added to your creamed butter mixture. It will seize up the butter. So place your eggs in a bowl of warm water for 10 minutes before using them. 

Nutrition

Calories: 485kcal | Carbohydrates: 71g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 175mg | Potassium: 105mg | Sugar: 50g | Vitamin A: 670IU | Vitamin C: 2.6mg | Calcium: 47mg | Iron: 1.5mg