Lemon Sour Cream Pound Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 5 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/4 cups sour cream
  • ICING:
  • 1/4 cup sour cream, room temperature
  • 2 tablespoons butter, softened
  • 2-1/2 cups confectioners’ sugar
  • 2 to 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • additional grated lemon zest, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Lemon Sour Cream Pound Cake Tips

What’s the best way to grease the pan when making lemon sour cream pound cake?

The best way to grease your Bundt pan is to use a paper towel to spread shortening into all the pan’s nooks and crannies, followed by a dusting of flour. Let cake sit for 7-10 minutes after baking; it should still be warm when you release it from the pan. Tap the cake pan firmly on all sides against your counter (set a damp towel on your counter to protect it). You should see the cake move away from the sides of the pan. Now, turn the pan over onto your cake plate or wire rack, and release!

Can you make lemon sour cream pound cake without sour cream?

Try using a thick, creamy Greek yogurt in place of sour cream in this lemon sour cream pound cake. If you don’t have a lemon, you can substitute lemon zest with other citrus or dried lemon peel. Whether you need a baking substitute for dietary reasons or convenience, you can still make an excellent cake.

How do you store lemon sour cream pound cake?

Lemon pound cakes almost taste better as they age. Store cake in an airtight container at room temperature for up to 3-4 days. You can also freeze unfrosted cake for up to 6 months, wrapped tightly with a layer of plastic wrap, then foil. Thaw at room temperature. Hold off on icing your cake until it’s completely thawed. (Speaking of icing, add more sugar or lemon juice to get the consistency just right.)

Nutrition Facts

1 slice: 658 calories, 26g fat (15g saturated fat), 146mg cholesterol, 286mg sodium, 101g carbohydrate (76g sugars, 1g fiber), 8g protein.

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