Lemon Sour Cream Pound Cake

Lemon loaf with the glaze dripping down the sides.

5 from 10 votes

This Lemon Sour Cream Pound Cake is bursting with tangy, fresh lemony flavor. It is so moist and buttery thanks to the creamy sour cream. Adding the sweet, lemon glaze puts this lemon loaf over the top.

Prep Time10

Cook Time40

Total Time50

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 398kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For Pound Cake

1 2/3 cups all purpose flour
1/4 teaspoon baking soda
9 tablespoons unsalted butter at room temperature
1/2 cup sour cream
1 1/2 cups granulated sugar
3 large eggs at room temperature
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 teaspoon lemon zest about 1 lemon
1/4 teaspoon salt

For the Lemon Glaze

3/4 cup powdered sugar
1 tablespoon lemon juice

Instructions

Preheat oven to 350°F. Coat a 9x4" loaf pan with butter, oil, or cooking spray. Add a parchment paper sling and also coat that with butter or cooking spray.
In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and granulated sugar.
Add in vanilla and one egg at a time, mixing well after each addition. Add the sour cream, lemon juice, and zest. Combine well.
Slowly add the flour mixture. Add about half, mix just until the flour disappears. Scrape down the sides and add the rest of the flour. Combine just until the flour is gone, do not over mix.
Pour the batter into the prepared loaf pan. Bake until a toothpick inserted into the cake comes out clean or with just a few dry crumbs (not wet or gooey). Let the cake rest for about 15 minutes before pulling it out of the baking pan onto a cooling rack.
Bake for 40-50 minutes, the top will be golden and cracked on top. If the cake is getting too dark, cover with foil until done baking. Toothpick inserted into the cake should come out clean or with just a few dry crumbs (not wet or gooey).
Let the cake rest for about 15 minutes before pulling it out of the baking pan onto a cooling rack.
Once the cake is completely cooled, mix the powdered sugar with the lemon juice for the glaze. Drizzle over the top of the cake.

Notes

Center of the oven. Pound cakes are best cooked in the very center of the oven. Make sure to rotate halfway through the baking time. Cook the cake by itself and not with anything else.
Powdered sugar. You can use a sprinkling of powdered sugar on top of this cake instead of the glaze.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition