Lemon Sour Cream Pound Cake

A modern update to the traditional pound cake. Using sour cream tenderizes the crumb, resulting in a cake that is dense yet velvety moist, finished with a bright lemon glaze.

Lemon Sour Cream Pound Cake

A modern update to the traditional pound cake. Using sour cream tenderizes the crumb, resulting in a cake that is dense yet velvety moist, finished with a bright lemon glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 810 servings

Course: Dessert/Tea Time

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Cake: 1 cup butter softened, 2 cups sugar, 6 eggs, 1 tsp vanilla, 3 cups flour, 1/4 tsp baking soda, 1 cup sour cream
• Glaze: 1 tbsp milk juice of 1 lemon, 1 cup confectioners’ sugar

Equipment

• Bundt pan
• Mixer
• Bowl

Method

 

Instructions

1. Cream butter and sugar until fluffy. Beat in eggs one at a time.
2. Sift flour and baking soda. Add to the batter alternately with sour cream.
3. Pour into a greased Bundt pan.
4. Bake at 350 degrees F (180 degrees C) for 40-45 mins. Cool slightly.
5. Whisk glaze ingredients and pour over the warm cake.

Tried this recipe?

Let us know how it was!