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Lemon Sour Cream Pound Cake Recipe

The addition of sour cream makes this pound cake extra moist and rich.

Prep: 15 minutes | Bake: 1 1/4 hours | Serves: 12




  • 1 cup (2 sticks) unsalted butter , at room temperature
  • 3 cups sugar
  • 2 lemons, zested
  • 6 large eggs , at room temperature
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream , at room temperature


  • 2 cups powdered sugar
  • 1/4 cup lemon juice
  • 2 tablespoons butter, softened
  • 1 lemon, zested
  • Milk or water, to thin as needed


  1. Preheat to 325°F. Butter and flour a 12-cup Bundt pan.
  2. In a large bowl, beat the butter, sugar  and lemon zest on high speed until light and fluffy, about 3 minutes.  Add eggs, one at a time, beating until each egg is fully incorporated into the butter mixture before adding the next egg.  Beat in vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.  Alternately add the flour mixture and sour cream to the butter mixture – beginning and ending with flour mixture (3 additions of flour/2 additions of sour cream).  Beat until smooth, scraping the sides of the bowl often. Spread evenly into prepared pan.
  4. Place cake on center rack and bake until a toothpick inserted in the center of the cake comes out clean, about 1 1/4 hours. Allow cake to rest in pan for 20 minutes. Remove cake to serving plate and allow cake to cook completely.
  5. Once cake has completely cooled, beat together powdered sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. If glaze seems too thick beat in 1 teaspoon at a time of milk or water until desired consistency is reached.  Pour about half the glaze over the cake and allow glaze on cake to set. Pour remaining glaze over the cake.  Serve cake at room temperature.


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