Here’s a rich and moist Lemon Sour Cream Pound Cake recipe that’s perfect for dessert or tea time. 🍋🎂
Lemon Sour Cream Pound Cake
Ingredients
Cake
- 1 cup (230 g) unsalted butter, softened
- 2 ½ cups (500 g) granulated sugar
- 5 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240 g) sour cream
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
Optional Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tsp lemon juice
Instructions
1. Prep the pan
- Preheat oven to 175°C (350°F).
- Grease a 10-inch bundt pan or loaf pan, and lightly dust with flour.
2. Cream butter and sugar
- In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
3. Add eggs
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, lemon zest, and lemon juice.
4. Mix dry ingredients
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Combine wet and dry
- Alternately add flour mixture and sour cream to the butter mixture, starting and ending with flour.
- Mix just until combined—don’t overmix.
6. Bake
- Pour batter into prepared pan.
- Bake for 60–70 minutes (loaf) or 50–60 minutes (bundt), or until a toothpick comes out clean.
- Let cool 10–15 minutes in pan, then remove to wire rack.
7. Optional Lemon Glaze
- Mix powdered sugar and lemon juice until smooth.
- Drizzle over cooled cake.
Tips for a Perfect Pound Cake
- Room temperature eggs and butter make the cake fluffier.
- Don’t overmix after adding flour; it keeps the cake tender.
- Let the cake cool completely before glazing to avoid melting the glaze.
If you want, I can also give a shortcut 1-bowl version that keeps it just as moist but is easier to make for beginners.
