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–+ servings
Lemon Sour Cream Pound Cake

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 810 servings
Course: Dessert/Tea Time
Ingredients Equipment Method

Ingredients
  

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.

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