Go Back Email Link
–+ servings
bundt cake on wire cooling rack with flowers, a slice in front, slice behind, and candied lemon slices

Lemon and Sour Cream Pound Cake with Lemon Glaze

4.56 from 90 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Traci Crossland
Bright, lemon-y, and full of the best spring and summertime flavors! This Lemon and Sour Cream Pound Cake is guaranteed to be your new go-to bake.

Ingredients

Cake

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1¼ teaspoons salt
  • 1¼ cups unsalted butter room temperature
  • 1⅛ cups sugar
  • 3 large eggs room temperature
  • 1 Tablespoon lemon zest
  • 2½ Tablespoons lemon juice
  • 1¼ cups sour cream room temperature

Glaze

  • 1 cup powdered sugar
  • 2 Tablespoons lemon juice
US Customary - Metric

Instructions

Cake

  • Heat oven to 350℉.
  • Spray a 10 inch bundt pan with baking spray. Set aside.
  • In a medium bowl, sift flour, baking powder, baking soda, and salt together. 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℉ 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

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.
 
Success 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.
  • This cake is delicate. Be careful when slicing and serving!

Nutrition

Serving: 1Calories: 421kcalCarbohydrates: 46gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 106mgSodium: 350mgPotassium: 79mgFiber: 1gSugar: 30gVitamin A: 801IUVitamin C: 3mgCalcium: 60mgIron: 0.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.