Lemon Sour Cream Pound Cake

Light, moist, and citrusy, drizzled with a refreshingly delicious lemon glaze. A no-fail sweet treat for summer and all year round!

Course Dessert/Snack

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 672kcal

Author Imma

8 ounces (226g) unsalted butter at room temperature
2 cups (400g) granulated sugar
¾ cup (170g) sour cream at room temperature
5 large eggs
2½ cups (315g) all-purpose flour
2 teaspoons (10g) baking powder
1 medium lemon, juiced and zested (about 3 tablespoons of juice and 1 tablespoon of zest)
2 teaspoons (10ml) vanilla extract or almond extract

1¾ cups (200g) powdered sugar
1 lemon, zested and juiced (about 3 tablespoons (45ml) of juice and 1 tablespoon (6g) zest)
½ teaspoon (2.5ml) almond extract
1-2 teaspoons (5-10g) salted butter
1 tablespoon (15ml) water (adjust to desired thickness)

Preheat oven to 160°C/325°F. 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). Add sour cream and mix for another minute.
Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, then add lime zest and juice, vanilla extract, and almond extract.
Stir well until everything is fully combined, scraping down the sides of the mixing bowl.
Pour the cake batter into the greased pan. Tap it 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. Let it cool for 10 minutes, then transfer it to a wire rack and let it cool completely before glazing.

In a mixing bowl, combine powdered sugar, lemon juice and zest, almond extract, and melted butter. Adjust the thickness with water if needed for the desired consistency. Gently whisk until the mixture is smooth.
Adjust the glaze's consistency as desired. It should be thick but pourable.
Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.

The secret to baking a perfect pound cake lies in the mixing. Please don't overmix, or you risk ruining your cake.
Be sure to cream the butter and sugar until they look white and fluffy. Then, add the eggs one at a time to create volume in the pound cake batter, which usually takes about 5 minutes.
This cake is somewhat fragile, so take extra care when removing it from the oven and releasing it from the pan. Let it cool in the pan for about 10 minutes before proceeding so it has time to firm up. Then, let it cool completely before glazing.
I use a nonstick spray coating to grease the pan. If using a bundt pan, thoroughly grease the indentations because they're notorious for sticking and making it harder to release your cake.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.