Lemon and Sour Cream Pound Cake with Lemon Glaze

Lemon and Sour Cream Pound Cake with Lemon Glaze

This Moist Lemon Sour Cream Pound Cake is soft, buttery, and bursting with flavor. Made completely from scratch with fresh lemon juice, lemon zest, and rich sour cream, this easy bundt cake bakes up with a perfectly tender crumb and stays moist for days. Finished with a simple lemon icing, it’s the ultimate anytime cake — no fancy decorating needed!

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 421kcal

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

Instructions

Cake

Heat oven to 350℉/177℃.
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℉/165℃ 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.
Room temperature is about 70℉/21℃.
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