Go Back
a rich lemon pound cake with a thick icing topping drizzled down the sides
Print Recipe

Lemon Sour Cream Pound Cake

Moist, delicious and always in season this lemon sour cream pound cake will be a star at your next gathering!
Prep Time10 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, easy pound cake, lemon pound cake, lemon pound cake recipe, sour cream pound cake, southern lemon pound cake
Servings: 12

Ingredients

  • 2 tbs lemon zest about 1 full lemon
  • 1½ cup salted butter
  • 2 ¾ cup sugar
  • 2 tsp vanilla extract
  • 6 eggs
  • 8 ounces sour cream room temp
  • 3 cup AP flour
  • 1 instant lemon pudding box
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Glaze

  • 2½ cup powdered sugar
  • 3 tbs lemon juice
  • 3 tbs melted butter

Instructions

Pound Cake

  • Preheat the oven to 325F and spray a 10-12 inch bundt pan with Baker's Joy release spray or PAM.
  • zest a lemon. cream the butter and sugar and lemon zest. Add the eggs one at a time. Combining after each egg. Then add the extract.
  • Add all of the dry ingredients in a bowl and mix. Then alternatively add the dry mixture and the sour cream. Be sure not to overmix your batter. Mix enough to be combined then just a few times more. This will ensure a tender, but not tight pound cake crumb.
  • Pour the batter in the bundt pan and begin to check for doneness at the 55 minute mark inserting a knife in the thickest part of the cake. This cake could take 65 minutes, depending on the pan and the oven. That's okay, just start checking after 55 minutes. Once done, allow to cool for 15-20 minutes before removing from the pan.

Glaze

  • Add all of the glaze ingredients into a bowl and combine. Pour over the cake. Slice and enjoy.

Video