Lemon Sour Cream Pound Cake

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.

6 Quick Tips To Have a Lemon Cake

01 The eggs and the butter are at room temperature.

02 Use fresh lemons.

03 This cake may need be be covered when baking.

04 This cake is delicate. Be careful when turning out.

05 Store this cake in the fridge for the best results.

06 The cake batter is thick.

White Line

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.


Spoon into prepared pan.


Bake at 350 for 35 minutes. Turn oven to 325 and bake 10 more minutes.


Top cooled cake with glaze and serve.


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