Sour Cream Lemon Pound Cake
Sour Cream Lemon Pound Cake is a rich, moist dessert made with sour cream, butter, sugar, and eggs. The addition of fresh lemon zest and juice gives it a tangy, citrusy flavor. This dense, tender cake is perfect for any occasion, often glazed with lemon icing or served with whipped cream.
Equipment
- 9×5-inch loaf pan or bundt pan
- Electric mixer or whisk
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula
- Cooling rack (optional)
Ingredients
For The Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest from about 2 lemons
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 3.4 oz package instant lemon pudding mix
- 2 teaspoons vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture. Stir in the instant lemon pudding mix until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a cooling rack.
- In a small bowl, whisk together powdered sugar, fresh lemon juice, vanilla extract, and melted butter until smooth.
- Once the cake has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Notes
❖ Moisture Level: The addition of sour cream makes this pound cake incredibly moist. It stays fresh for a few days, so it’s great for preparing in advance.
❖ Zest vs. Juice: For the freshest lemon flavor, use fresh zest from the lemon rind. You can also adjust the amount of lemon juice to your preference for more or less tang.
❖ Storage: Store the cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices for up to a month. Just make sure to wrap them tightly in plastic wrap before freezing.
❖ Gluten-Free Option: If you need a gluten-free option, you can swap the all-purpose flour with a gluten-free flour blend. I recommend using a cup-for-cup gluten-free flour for the best results.