Sour Cream Lemon Pound Cake Recipe – Light and moist with a hint of citrus and topped with a deliciously refreshing lemon glaze, this is a foolproof treat that can be enjoyed not just in summer but all year round.
Pound cake is a Southern classic that comes in many variations and can be topped with fresh berries, whipped cream, ice cream, and, in some flavors, even homemade chocolate syrup.
But this Lemon Sour Cream Pound Cake needs none of that — trust me! It’s so moist and melt-in-your-mouth delicious, I spend a minute or two squealing with delight every time I make it. ah and ah surely!
Why use sour cream in lemon pound cake?
This incredibly rich and moist Sour Cream Lemon Pound Cake is a delicious sweet and tart treat that perfectly satisfies even the biggest sweet tooth in your mouth. Bring it to your next party and bask in the compliments. Everyone needs a cake to brighten their day every now and then, right?
So why is sour cream important in baking? This question is asked a lot, so let me explain. Sour cream contains fat and acidity which greatly impacts not only the flavor of your cake but also its texture. Sour cream creates a cake that is moist, fluffy and has a soft crumb.
Not only that, but the acidity of the sour cream slows the browning process, resulting in an evenly golden brown on the outside and perfectly cooked inside. What do you think the cake looks like? I love the beautiful light golden color!
Ingredients List
- butter It makes everything better: the fat adds richness and flavor, and the little bit of dairy helps brown evenly.
- sugar – Granulated sugar adds sweetness and produces a moister cake.
- sour cream – Acidity, fat and dairy all contribute to a moist texture, rise and even browning.
- egg It’s a great binder because it doesn’t actually rely on gluten to hold it together, and extra fat never hurts.
- dry material – The base of this amazing pound cake is all-purpose flour and baking powder. Feel free to substitute with the same amount of a gluten-free option. If you don’t have baking powder, substitute with 1/2 teaspoon baking soda. The acidity already in the batter activates the baking powder nicely.
- taste – Fresh lemon juice, lemon zest, vanilla extract and almond extract create a fantastic taste and aroma.
- lemon glaze – Make a delicious glaze with powdered sugar, lemon zest, almond extract and butter. Adjust the consistency with water if needed. The glaze is optional, of course, but very tasty.
How to make Lemon Sour Cream Pound Cake
Lemon sour cream pound cake
- preheat Preheat oven to 325°F (160°C). Generously coat a 10-inch tube pan with cooking spray and set aside.
- cream Beat butter and sugar in a stand mixer on high speed until fluffy and pale, about 5 minutes. (photo1)
- addition Add the sour cream and mix for another minute. Gradually add the eggs, mixing well after each addition. (Photos 2 to 4)
- Dry ingredients – Sift the flour and baking powder into the dough.
- combine – Add the lime zest and juice, vanilla extract, and almond extract. Stir well until everything is thoroughly combined. Scrape down the sides of the mixing bowl. (Photo 5)
- bake – Pour the cake batter into a greased cake pan. Tap the pan on a work surface to remove any large air bubbles. Bake at 325°F (162°C) for 55-60 minutes, until a test stick inserted into the center comes out clean. (Photos 6-7)
- nice Bake in the tin for 10 minutes, then transfer the pound cake to a wire rack and allow to cool completely before pouring the glaze. (Photo 8)
Lemon Glaze
- combine Combine powdered sugar, lemon juice and zest, almond extract, and melted butter in a bowl.
- Whisk Stir gently until mixture is smooth. Add water to adjust glaze consistency to taste; it should be thick but pourable.
- serve – Use a spoon to drizzle the glaze over the cake, allowing it to run down the sides.
Recipe Notes
- Generously grease a bundt pan, and also allow the pound cake to cool in the pan for about 10 minutes, but don’t leave it out too long as it may get sticky.
- For best texture, bring ingredients to room temperature before beginning.
- If your cake isn’t as pretty as you’d like, just add more glaze. 😉
- To make the bundt cake loaves, divide the batter (10 to 12 cups) between two 8-inch by 4-inch loaf pans.
Advance preparation and storage methods
Pound cake, especially the lemon sour cream version, is a great make-ahead dessert. It will keep at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for 3-4 months. I like to freeze individually wrapped slices for unexpected guests. Thaw gently in the microwave while coffee brews, and you’re ready to go.
What to Serve with Lemon Sour Cream Pound Cake
Pair it with a cup of coffee coffee or Lemongrass teaThis lemon sour cream pound cake is Homemade whipped cream. of course, Pineapple Ice Cream It’s also delicious with lemon cake.
A luxurious pound cake recipe you’ll want to try
- Sweet potato pound cake
- Lemon Blueberry Pound Cake
- Peach Cobbler Pound Cake
- Buttermilk Pound Cake
- Strawberry Pound Cake
See how it’s made
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This blog post was originally published in July 2017 and has been updated with additional tips, new photos and videos.
