Pound cake is a Southern classic with lots of variations. You can top it with fresh berries, whipped cream, or a scoop of ice cream. And, depending on the flavor, homemade chocolate syrup. However, this lemon sour cream pound cake doesn’t need anything. Trust me! It’s sooo moist and melt-in-your-mouth that every time I make it, I always take a minute or two to moan in delight. You’ll get some oohs and aahs for sure! So why is sour cream important in baking? This question gets asked often, so let me explain. Sour cream contains fat and acidity, which have a significant impact not only on the cake’s flavor but also on the texture. It delivers a moist and fluffy cake with a tender crumb. Not only that, but the sour cream’s acidity also delays browning for an even golden color on the outside and a perfectly baked interior. What do you think of the cake’s look? Love the lovely bright golden color!
Ingredient List
How to Make Lemon Sour Cream Pound Cake
The Lemon Sour Cream Pound Cake
Preheat oven to 325°F (160°C). 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. (Photo 1) Add sour cream and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photos 2-4) Dry Ingredients – Sift the flour and baking powder into the batter. Combine – Add lime zest and juice, vanilla extract, and almond extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. (Photo 5) Bake – Pour the cake batter into the greased cake pan. Tap the cake pan 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. (Photos 6-7) Cool for 10 minutes in the pan. Then, transfer your pound cake to a wire rack and let it cool completely before glazing. (Photo 8)
The Lemon Glaze
Combine confectioners’ sugar, lemon juice and zest, almond extract, and melted butter in a bowl. Whisk gently until the mixture is smooth. Adjust the glaze’s consistency as desired with water. It should be thick but pourable. Serve – Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.
Recipe Notes
Make Ahead and Storage Instructions
Any pound cake, especially lemon sour cream, is the perfect make-ahead dessert. It lasts 2-3 days at room temperature, up to a week in the fridge, and 3-4 months in the freezer. I love freezing individually wrapped slices for the unexpected guest. Thaw it gently in the microwave while the coffee brews, and you’re good to go.
What to Serve With Lemon Sour Cream Pound Cake
Whether pairing it with a cup of coffee or lemongrass tea, this lemon sour cream pound cake is even better with homemade whipped cream. Of course, pineapple ice cream is also fabulous with lemon cake.
More Decadent Pound Cake Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”2I7ZO8Zw” upload-date=”2020-12-20T19:44:55.000Z” name=”Lemon Sour Cream Pound Cake” description=”Lemon Sour Cream Pound Cake –Fluffy, moist with citrusy flavor, drizzled with a refreshingly delicious sweet lemon glaze. A no-fail sweet treat for summer and all year round!” player-type=”collapse” override-embed=”false”] This blog post was originally published in July 2017 and has been updated with additional tips, new photos, and a video
