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Lemon Sour Cream Pound Cake
Dense, moist and loaded with lemony flavor. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
slices
Ingredients
Lemon Sour Cream Pound Cake
Lemon Cream Glaze
Prep Time 20 minutes
Cook Time 1.5 hours
Servings
slices
Ingredients
Lemon Sour Cream Pound Cake
Lemon Cream Glaze
Instructions
  1. Preheat oven to 325 degrees.
  2. In large bowl, use a hand mixer or large spoon to cream together softened butter and sugar until well combined. Mixture will look white.
  3. Add eggs one at a time. Stir until well combined before adding next egg. Repeat process until all 5 eggs have been added.
  4. Add vanilla (or lemon) extract, sour cream, lemon juice (or lemonade concentrate). Stir until well combined. Set aside.
  5. In medium sized bowl, sift together all-purpose flour and baking powder.
  6. Add dry to wet. Stir until well combined. Set aside.
  7. Thoroughly grease bundt pan. Dust with flour. Shake off excess flour.
  8. After pouring cake batter into bundt pan, tap pan on counter to help it settle evenly.
  9. Bake 1 hour and 30 minutes. Oven temperatures vary. Decrease temperature 25 degrees if cake’s edges brown after 20 minutes.
  10. Test for doneness by inserting knife in center. Press to bottom. Cake is done if knife comes out clean.
  11. Allow to cool in bundt pan at least 10 minutes before inverting on a plate.
Lemon Cream Glaze
  1. While cake is baking, prepare glaze.
  2. Melt butter in a medium-sized saucepan over low heat. Add lemon juice, zest and confectioners sugar. Stir constantly until well combined. After about 30 seconds, mixture will become a thin icing.
  3. To make it thicker, continue stirring 30 seconds longer. To make it thinner, add 1/2 teaspoon of lemon juice or 1/2 tablespoon of melted/unsalted butter.
  4. Taste a sample. Add more lemon juice and lemon zest if desired.