Lemon and Sour Cream Pound Cake with Lemon Glaze
Celebrating this Wednesday with this sweet Lemon and Sour Cream Pound Cake with Lemon Glaze. Perfect for all your citrus season baking needs. Sweet lemony sour cream cake, bursting with the brightest lemon flavor, and it truly just melts in your mouth. Honestly, this cake is just as pretty as it is delicious! Every bite is layered with summery flavors, the perfect amount of sweetness, and delicious hints of lemon. Be sure to finish this super simple pound cake with a two ingredient lemon glaze that’s simple, but truly a game-changer! You will not find a better lemon pound cake. This is truly the perfect cake for any and all occasions. Oh, and the best part? It’s so much easier to make than you might think, and it’s oh so very pretty…with no effort!
About The Recipe
It might have taken the whole month of January, but we finally have a new cake recipe to bake and talk about it! There’s nothing more exciting and delicious than came, amirite? Honestly, I will be the very first to admit that it’s been a minute since our last simple cake recipe. No layers, no specialty anything…just a good, old fashioned bundt cake. Actually, it’s been since September, which quite a while considering everyone defintey needs some more simple mix-bake-and-go kind of cakes!
We fell into a bit of a chocolate and more speciality focused recipe habit for the new year and I think this cake it a good break. Nothing fancy needed here!
The truth is that my mom and I bake for the people around us, but mostly for you guys. So, when we see lots of searches on the blog for chocolates, cookies, drinks, tarts…we forget to kinda do something fun and easy for a post. The good news is that we are breaking out of that mindset and brining you one of the most fun and simple cake recipes there are. A delicious lemon pound cake!
For one, the flavor of this cake is absolutely delicious. Two, like I said many times above, it’s the easiest cake to put together, making it perfect for any occasion.
My mom and I had been taking back and forth about this cake for a bit, trying to really figure out what to do, but she came up with the idea to do this as a sour cream based pound cake!
Which works so, so well. The sour cream makes this cake rich and moist, while the lemon is still the star of the show. It’s like spring or summer in every bite. I think this might just be our best lemon recipe to date.
The cake itself is dense, but don’t let looks deceive you. This is not your ordinary pound cake! It’s bright, light, fluffy, moist, and pretty much just melts in your mouth with every single bite. It’s hard to stop after just one slice!
Oh, and you want to know the absolute best part? You can make this cake into any shape you want! That’s right. We did a traditional bundt pan, but feel free to use whatever bundt pan you want, or even a loaf pan!
This cake is guaranteed to be delicious no matter what form it’s in. Especially with that lemon glaze on top!
Equipment Needed
- Mixing Bowls
- Sifter/Sieve
- Mixer
- Bundt Pan
- Baking Spray
- Rubber Spatula
- Cake Tester
- Citrus Juicer
- Zester
Ingredients
For The Cake:
- Cake Flour
- Baking Powder
- Baking Soda
- Salt
- Butter
- Sugar
- Eggs
- Lemon Juice
- Lemon Zest
- Sour Cream
For The Glaze:
- Powdered Sugar
- Lemon Juice
Instructions
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of stand mixer, beat together the butter and sugar until light and fluffy. This should take about 3 minutes.
Mix in the eggs slowly, one at a time.
Stir in lemon juice and zest.
Add the dry ingredients and sour cream alternately. Always begin and end with the dry ingredients! We do the dry ingredients in three additions and the sour cream in two.
Transfer the batter into a greased bundt pan and bake at 350 for 40 minutes, or until the cake tests done. Let cool in the pan and turn out onto a cooling rack.
In a small bowl, mix together the lemon juice and powdered sugar. Spoon over the cake.
Fresh or Store-Bought Lemon Juice?
When it comes to lemon juice, I always recommend using fresh! The flavor is stronger and much more bright. It just tastes all around better, in my opinion!
What To Serve With This Lemon Pound Cake
The wonderful thing about this cake is that it goes with so many things! Here are a few of our favorites…
How To Store
Once this cake is baked, you can keep it on the counter in a covered cake plate for a few days. But, I do recommend putting it in the fridge because it’s such a moist cake!
You can also freeze this cake, if needed! I just recommend waiting to glaze it, if you freeze it.
Substitutions
- No cake flour? No problem! Measure out 2 cups of all purpose, spoon out 2 Tablespoons of flour, and add 2 Tablespoons of cornstarch to the flour.
Expert Tips
- Make sure the eggs and the butter are at room temperature before baking.
- The cake batter is thick. Use a rubber spatula to spoon it into the pan and spread it evenly over the top.
- The glaze is optional, but definitely recommended!
- This cake is delicate. Be careful when trying to move it!
- Store this cake in the fridge for the best results.
When you make this Lemon and Sour Cream Pound Cake with Lemon Glaze, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Lemon and Sour Cream Pound Cake with Lemon Glaze
Ingredients
Cake
- 2 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons salt
- 1 ¼ cups unsalted butter, room temperature
- 1 ⅛ cups sugar
- 3 large eggs, room temperature
- 1 Tablespoon lemon zest
- 2 ½ Tablespoons lemon juice
- 1 ¼ cups sour cream, room temperature
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
Cake
- Preheat oven to 350 degrees.
- Spray a 10" bundt pan with baking spray. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in lemon zest and lemon juice.
- Stir in flour mixture alternately with sour cream, beginning and ending with flour mixture.
- Pour into prepared pan.
- Bake for 35 minutes.
- Reduce heat to 325 degrees and bake an additional 10 minutes, or until cake tests done.
Glaze
- Sift powdered sugar into a small bowl.
- Add lemon juice.
- Beat until smooth.
Notes
- No cake flour? No problem! Measure out 2 cups of all purpose, spoon out 2 Tablespoons of flour, and add 2 Tablespoons of cornstarch to the flour.
- Make sure the eggs and the butter are at room temperature before baking.
- The cake batter is thick. Use a rubber spatula to spoon it into the pan and spread it evenly over the top.
- The glaze is optional, but definitely recommended!
- This cake is delicate. Be careful when trying to move it!
- Store this cake in the fridge for the best results.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.