Lemon Sour Cream Pound Cake
Lemon Sour Cream Pound Cake is a delicious homemade from scratch dessert. Enjoy plain or drizzled with a tangy lemon glaze. There are two versions of this recipe. One with baking powder (tender crumb) and the other with baking soda (dense pound cake). Recipes and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 16 slices
Ingredients
Lemon Sour Cream Pound Cake (Baking Powder)
- 2 sticks (1 cup) unsalted butter, softened
- 2-3/4 cups granulated sugar Use 3 cups for more sweetness.
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 container (8 ounces) sour cream
- 3 tablespoons fresh lemon juice Seeds removed.
- 2-1/2 cups all-purpose flour Sifted, spooned and leveled.
- 2 teaspoons baking powder
- baking spray with flour Use to grease cake pan.
Lemon Cream Glaze
- 3 tablespoons unsalted butter
- 4 tablespoons fresh lemon juice, divided Fresh has more flavor than bottled juice.
- 1 tablespoon lemon zest Add more if desired.
- 2 cups powdered sugar
Lemon Sour Cream Pound Cake (Baking Soda)
- 2-3/4 cups granulated sugar Use 3 cups for more sweetness.
- 3 cups all-purpose flour Sifted, spooned and leveled.
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 container (8 ounces) sour cream
- 6 medium or large eggs, room temperature
- 3 tablespoons fresh lemon juice Seeds removed.
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- baking spray with flour Use to grease cake pan.
Instructions
Lemon Sour Cream Pound Cake
- Preheat oven to 325 degrees.
- In large bowl, use a hand mixer or large spoon to cream together softened butter and sugar until well combined. Mixture will look white.
- Add eggs one at a time. Stir until well combined before adding next egg. Repeat process until all 5 eggs have been added.
- Add vanilla (or lemon) extract, sour cream, lemon juice (or lemonade concentrate). Stir until well combined. Set aside.
- In medium sized bowl, sift together all-purpose flour and baking powder.
- Add flour mixture to wet ingredients. Stir until well combined. Set aside.
- Use baking spray with flour to grease a 12-cup cake pan. Grease tube, bottom and sides.
- After pouring cake batter into cake pan, tap pan on counter to help it evenly.
- Bake 1 hour and 30 minutes OR until a long knife or skewer inserted in center comes out clean. Oven temperatures vary. Decrease temperature 25 degrees if cake's edges brown after 20 minutes in the oven.
- Test for doneness by inserting knife or long skewer into center. Press to bottom. Cake is done if it comes out clean.
- Cool in cake pan at least 10 minutes before inverting on a plate.
- Drizzle glaze over cool cake.
Lemon Cream Glaze
- While cake is baking, prepare glaze.
- Melt butter in a medium-sized saucepan over low heat. Add lemon juice, lemon zest and powdered sugar. Stir constantly until well combined. After about 30 seconds, mixture will become a thin icing.
- 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 unsalted butter.
- Taste a sample. Add more lemon juice and lemon zest if desired.
Lemon Sour Cream Pound Cake (Baking Soda)
- Preheat oven to 325 degrees.
- In a large bowl, use a mixer to combine sugar, all-purpose flour, salt, baking soda, unsalted butter (softened), sour cream, eggs and lemon juice. Mix together well combined. No dry flour mixture.
- Use baking spray with flour to grease a 12-cup cake pan. Grease tube, bottom and sides of pan.
- After pouring cake batter into cake pan, tap pan on counter to help it evenly.
- Bake 1 hour OR until a long knife or skewer inserted in center comes out clean. Oven temperatures vary. Decrease temperature 25 degrees if cake's edges brown after 20 minutes in the oven.
- Test for doneness by inserting knife or long skewer into center. Press to bottom. Cake is done if it comes out clean.
- Cool in cake pan at least 10 minutes before inverting on a plate.
- Drizzle glaze over cooled cake.