Sour Cream Lemon Pound Cake

Content… Why Use Sour Cream Ingredient List How to Make It Recipe Notes Make-Ahead and Storage What to Serve More Decadent Pound Cake Recipes to Try Watch How to Make It

Why Use Sour Cream in Lemon Pound Cake

The sour cream and lemon complement each other in this insanely rich and moist sour cream lemon pound cake. The deliciously sweet tang in your mouth is the perfect cure for even the most challenging sweet tooth. Take it to your next party and soak in all the praise. Because everybody needs a cake to brighten up their day once in a while, right?

So why is sour cream important in baking? This question gets asked often, so let me explain. Sour cream contains fat and acidity, which have a significant impact not only on the cake’s flavor but also on the texture. It delivers a moist and fluffy cake with a tender crumb.

Not only that, but the sour cream’s acidity also delays browning for an even golden color on the outside and a perfectly baked interior. What do you think of the cake’s look? Love the lovely bright golden color!

Ingredient List

1. Butter makes everything better. The fat adds richness and flavor, while the small amount of dairy contributes to even browning.
2. Sugar – Granulated sugar delivers sweetness and makes a moister cake.
3. Sour Cream – Acidity, fat, and dairy all contribute to a moist texture, a good rise, and even browning.
4. Eggs are a great binder because we’re not actually depending on gluten to hold it together. And extra fat never hurts.
5. Dry Ingredients – All-purpose flour and baking powder are the base for this amazing pound cake. Feel free to replace them with the same measurement of gluten-free options. If you don’t have baking powder, replace it with ½ teaspoon baking soda. The acidity already in the batter will activate it just fine.
6. Flavor – Fresh lemon juice, lemon zest, vanilla extract, and almond extract provide incredible taste and aroma.
7. Lemon Glaze – Powdered sugar, another lemon, zested and juiced, almond extract, and butter create a mouthwatering glaze. Adjust consistency if needed with water. Of course, the glaze is optional but delicious.

How to Make Lemon Sour Cream Pound Cake

The Lemon Sour Cream Pound Cake

• Preheat oven to 325°F (160°C). Grease a 10-inch tube pan generously with cooking spray—set aside.
• Cream butter and sugar at high speed in a stand mixture until fluffy and looking white, about 5 minutes. (Photo 1)
• Add sour cream and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photos 2-4)
• Dry Ingredients – Sift the flour and baking powder into the batter.
• Combine – Add lime zest and juice, vanilla extract, and almond extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. (Photo 5)
• Bake – Pour the cake batter into the greased cake pan. Tap the cake pan on the work surface to eliminate large air bubbles. Bake at 325℉ (162℃) until a tester inserted into the center comes out clean, 55–60 minutes. (Photos 6-7)
• Cool for 10 minutes in the pan. Then, transfer your pound cake to a wire rack and let it cool completely before glazing. (Photo 8)

The Lemon Glaze

• Combine confectioners’ sugar, lemon juice and zest, almond extract, and melted butter in a bowl.
• Whisk gently until the mixture is smooth. Adjust the glaze’s consistency as desired with water. It should be thick but pourable.
• Serve – Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.

Recipe Notes

1. Thoroughly oil your bundt pan. Also, let the pound cake cool in the pan for about 10 minutes, but try not to leave it too long because it might get sticky.
2. Bring your ingredients to room temperature before starting for a better texture.
3. Add more glaze if your cake didn’t come out as pretty as you’d like. 😉
4. To turn your bundt cake into loaves, divide the batter (10-12 cups) between two 8″x4″ loaf pans.

Make Ahead and Storage Instructions

Any pound cake, especially lemon sour cream, is the perfect make-ahead dessert. It lasts 2-3 days at room temperature, up to a week in the fridge, and 3-4 months in the freezer. I love freezing individually wrapped slices for the unexpected guest. Thaw it gently in the microwave while the coffee brews, and you’re good to go.

What to Serve With Lemon Sour Cream Pound Cake

Whether pairing it with a cup of coffee or lemongrass tea, this lemon sour cream pound cake is even better with homemade whipped cream. Of course, pineapple ice cream is also fabulous with lemon cake.

More Decadent Pound Cake Recipes to Try

1. Sweet Potato Pound Cake
2. Lemon Blueberry Pound Cake
3. Peach Cobbler Pound Cake
4. Buttermilk Pound Cake
5. Strawberry Pound Cake

Watch How to Make It

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This blog post was originally published in July 2017 and has been updated with additional tips, new photos, and a video