Lemon Sour Cream Pound Cake
This ultra moist and buttery Lemon Sour Cream Pound cake has wonderful lemon flavor, richness, and a velvety texture. You will love how simple it is to make!
Servings: 15
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups sugar (600g)
- 5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes)
- 3 cups All Purpose Flour (not self-rising) (375g) (We used White Lily Brand)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (242g)
- ¼ cup lemon juice approx amount in one small lemon
- zest of two lemons
- 1 teaspoons vanilla extract (4g)
- 1 tablespoon lemon extract (12g)
Lemon Glaze
- 1 cup powdered sugar sifted
- 1-2 Tablespoons fresh lemon juice (adjust amount as needed for desired consistency. You could also substitute milk for the liquid and add ½ teaspoon of lemon extract instead.)
- zest of one lemon
- pinch of salt
Instructions
- Preheat oven to 325 degrees F and grease and flour a bundt pan.
- In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- In a small bowl or measuring cup, add the sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract.
- While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
- Bake at 325 degrees for 60-70 minutes. (Our cake, which was baked in a light colored pan, took about 70 minutes.) Baking times may vary. Check on the cake as it nears the 1 hour mark and adjust time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
- This recipe makes approximately 8-8.5 cups of batter.
For the Lemon Glaze
- Combine sugar, lemon juice, and a pinch of salt in a small bowl and stir until smooth. If the glaze is too thin, add a bit more powdered sugar. If too thin, add a bit more milk or lemon juice.
- When the cake is cool, spoon, drizzle, or pipe the glaze over the cake. (I spooned mine into a piping bag with the tip snipped away for more control.)
- If you'd like, you can tap powdered sugar through a sifter over the cake or sprinkle with lemon zest.
Notes
We used a light colored tube pan with a baking capacity of 12 cups. Any bundt pan will work but a dark pan, smaller pan, or larger pan will alter the baking times.
If using a smaller bundt or tube pan, make sure not to fill the prepared pan more than approximately ⅔ full (to allow a couple of inches for the cake to rise without overflowing).
Pound cakes can be baked in advance, wrapped in plastic wrap and foil, and frozen for up to three months. To thaw, move the wrapped cake to the refrigerator the day before, and to the kitchen counter the next morning.