Take your regular pound cake to the next level with this Lemon Sour Cream Pound Cake recipe. It’s a tasty twist on a classic: buttery, moist cake made with fresh lemon zest and iced with a sweet and slightly tart lemon glaze. It’s a simple recipe you can make from scratch in no time. Perfect for springtime celebrations, but so delicious it makes a great dessert any time of year.
Preheat oven to 325°F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.
In medium bowl stir together flour, salt, baking powder and baking soda.
In large bowl, beat butter, sugar and lemon zest with electric mixer until light and fluffy. Add eggs, one at a time; beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream; beat well. Spread batter into prepared pan.
Bake 68-72 minutes or until toothpick inserted into the center of the cake comes out clean. Cool in pan on cooling grid 10 minutes; remove and cool completely on cooling grid.
For glaze, whisk together lemon juice, corn syrup, and confectioners’ sugar in small bowl. Spread over top of cake.