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Lemon Sour Cream Pound Cake Recipe Zoom

Lemon Sour Cream Pound Cake Recipe


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.
Makes: 8-10 servings
Skill Level: Beginner

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Step 1

Preheat oven to 325°F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.

Step 2

In medium bowl stir together flour, salt, baking powder and baking soda.

Step 3

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.

Step 4

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.

Step 5

For glaze, whisk together lemon juice, corn syrup, and confectioners’ sugar in small bowl. Spread over top of cake.

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Ingredients

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all-purpose flour

2 cups all-purpose flour

salt

1 teaspoon salt

baking powder

3/4 teaspoon baking powder

baking soda

1/4 teaspoon baking soda

butter, softened

3/4 cup butter, softened (1-1/2 sticks)

granulated sugar

1-3/4 cups granulated sugar

lemon zest

1 tablespoon lemon zest

Eggs

4 Eggs

sour cream

2/3 cup sour cream

confectioners' sugar

1 cup confectioners' sugar

lemon juice

4 teaspoons lemon juice

corn syrup

1 teaspoon corn syrup

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