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Lemon Sour Cream Pound Cake Recipe

Lemon Sour Cream Pound Cake Recipe
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★★★★★

4.9 from 20 reviews

Indulge in the delightful citrus flavors of this Lemon Sour Cream Pound Cake. A tender crumb, enhanced with sour cream and zesty lemon, makes this cake a perfect treat for any occasion.

Ingredients

Scale

Dry Ingredients:

  • 3 cups all-purpose flour
  • 1 (3.4-oz) package instant lemon pudding
  • ½ tsp salt
  • ¼ tsp baking soda

Wet Ingredients:

  • 1½ cups butter, room temperature (3 sticks)
  • 2¾ cup sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 8 ounces sour cream
  • 2 Tbsp lemon zest

For the Glaze:

  • 1½ cups powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp butter, melted

Instructions

  1. Preheat and Prepare: Preheat oven to 325ºF. Butter and flour a 10-inch tube pan. Set aside.
  2. Mix Dry Ingredients: Sift together the flour, lemon pudding mix, salt, and baking soda. Set aside.
  3. Cream Butter and Sugar: Cream together butter, sugar, and vanilla until light and pale. Add eggs one at a time, mixing well after each addition.
  4. Combine Ingredients: Gradually add dry ingredients and sour cream to the mixture. Stir in lemon zest by hand.
  5. Bake: Pour batter into prepared pan and bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
  6. Cool and Glaze: Let the cake cool in the pan for 15 minutes, then remove. Mix powdered sugar, lemon juice, and melted butter for the glaze. Drizzle over the cooled cake.

Notes

  • This cake is best served the day it is made but can be stored in an airtight container for up to 3 days.
  • For a stronger lemon flavor, add more lemon zest to the batter.

Nutrition

Keywords: Lemon Sour Cream Pound Cake, Lemon Cake Recipe, Citrus Pound Cake

Find it online: https://cheframiflavor.com/lemon-sour-cream-pound-cake-recipe/