The best lemon sour cream pound cake for any occasion! An old fashioned lemon sour cream pound cake that is so moist. Make this lemon pound cake with lemon glaze!
Add lemon zest and sugar to the bowl of a stand mixer or a large mizing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.
4 teaspoon lemon zest, 2 ¼ cups granulated sugar
Add butter and cream for about 3 minutes or until creamy and fluffy.
1 cup salted butter - room temperature
Add eggs one at a time, followed by vanilla, mixing well between each addition.
4 large eggs, 2 teaspoon pure vanilla extract
In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.
¼ cup fresh lemon juice, 8 oz. full-fat sour cream
In a medium bowl, whisk together cake flour and baking soda.
½ teaspoon baking soda, 2 ½ cups cake flour
Fold in ⅓ of dry ingredients to batter until just combined, then fold in with ½ of sour cream mixture. Repeat with another ⅓ of the dry ingredients, then remaining sour cream mixture, then the final ⅓ of dry ingredients.
Spray a 10- or 12-cup Bundt pan or tube pan with baking spray, being sure to coat all the crevices.
baking spray
Spoon batter into pan and smooth the top. Bake in preheated oven for 60 minutes, or until a toothpick entered into the center of the cake comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze
In a medium bowl, whisk together powdered sugar, lemon zest, melted butter, and lemon juice until smooth. If needed, add more lemon juice a teaspoon at a time to thin glaze to desired consistency.
2 cup confectioners’ sugar, 1 teaspoon lemon zest, ⅓ cup fresh lemon juice, 2 tablespoons salted butter
Pour glaze over cooled cake and let set before serving.
Video
Notes
Cake Flour Substitute: If you don’t have cake flour, you can make a substitute to use for this lemon sour cream pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it'll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch. Storing and Freezing: Like most pound cakes, this cake stores and freezes so well! You can keep it, covered, at room temperature for up to four days, or you can freeze it, well wrapped, for up to two months.