Sour Cream Lemon Pound Cake
People enjoy sour cream lemon pound cake for several reasons. The cake is incredibly moist and tender because sour cream adds richness and a subtle tang that balances the sweetness.The fresh lemon juice and zest give a bright, refreshing flavor that cuts through the dense texture of a traditional pound cake, making sour ream lemon pound cake slice feel light yet indulgent.
Equipment
- Mixing bowls (medium and large)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Zester or grater
- 9×5 inch loaf pan
- Cooling rack
- Small bowl (for glaze)
- Sifter
Ingredients
For the Cake:
- 3 cups all-purpose flour spooned and leveled
- 2¼ cups granulated sugar
- 2 sticks 1 cup unsalted butter, softened
- 1 cup full-fat sour cream at room temperature
- ½ teaspoon baking soda
- 2 tablespoons fresh lemon juice
- 3 large eggs
- 2 tablespoons grated lemon zest packed
- 1 cup buttermilk low-fat is fine
- ½ teaspoon salt
For the Glaze:
- 1½ cups powdered sugar sifted
- 2 –3 tablespoons fresh lemon juice
- 1 tablespoon melted butter
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust it lightly with flour, or line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Keep this mixture aside for later.
- In a large bowl, beat the softened butter and sugar with an electric mixer until the texture becomes light and airy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and 2 tablespoons of lemon juice until fully combined.
- Gradually mix in the dry ingredients and buttermilk, alternating between the two and starting and ending with the dry ingredients. Stir gently on low speed until just combined to avoid over mixing.
- Transfer the batter into the prepared loaf pan and smooth the surface. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes, and then move it to a wire rack to cool completely.
- In a small bowl, combine powdered sugar, lemon juice, and melted butter, whisking until smooth. Add more lemon juice if needed to reach the desired consistency.
- Drizzle the glaze over the warm cake and let it sit for 10–15 minutes before cutting and serving.
Notes
Special Notes: For extra lemon flavor, add ½ teaspoon of lemon extract. Cake can be stored in an airtight container at room temperature for up to 3 days. If using a loaf pan, baking time may vary slightly check doneness with a toothpick.