Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake

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Moist, bright lemon sour cream pound cake in a bundt pan! Perfect easy lemon sour cream cake recipe for all year long!

Ingredients

  • 4 tsp (20 ml) lemon zest – packed
  • 2 ¼ cups (450 g) granulated sugar
  • 1 cup (227 g) salted butter – room temperature – 2 sticks
  • 4 large eggs – room temperature
  • 2 tsp (10 ml) pure vanilla extract
  • ¼ cup (61 g) fresh lemon juice
  • 8 oz. (227 g) full-fat sour cream – room temperature (about 1 cup)
  • 2 ½ cups (313 g) cake flour
  • ½ tsp (2 ml) baking soda – 2g
  • baking spray

Lemon Glaze

  • 2 cup (240 g) confectioners’ sugar – 230g
  • 1 tsp (5 ml) lemon zest
  • ⅓ cup (81 g) fresh lemon juice – or more as needed
  • 2 tablespoons (30 ml) salted butter – melted

Instructions

  1. Preheat oven to 325°F.
  2. Add lemon zest and sugar to the bowl of a stand mixer or a large mizing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.
  3. Add butter and cream for about 3 minutes or until creamy and fluffy.
  4. Add eggs one at a time, followed by vanilla, mixing well between each addition.
  5. In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.
  6. In a medium bowl, whisk together cake flour and baking soda.
  7. Fold in ⅓ of dry ingredients to batter until just combined, then fold in with ½ of sour cream mixture. Repeat with another ⅓ of the dry ingredients, then remaining sour cream mixture, then the final ⅓ of dry ingredients.
  8. Spray a 10- or 12-cup Bundt pan or tube pan with baking spray, being sure to coat all the crevices.
  9. Spoon batter into pan and smooth the top. Bake in preheated oven for 60 minutes, or until a toothpick entered into the center of the cake comes out clean.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Glaze

  1. In a medium bowl, whisk together powdered sugar, lemon zest, melted butter, and lemon juice until smooth. If needed, add more lemon juice a teaspoon at a time to thin glaze to desired consistency.
  2. Pour glaze over cooled cake and let set before serving.