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Lemon Sour Cream Pound Cake with Lemon Glaze Recipe

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This Lemon Pound Cake Bundt with Sour Cream is a rich and moist dessert bursting with fresh lemon flavor, enhanced by a tangy sour cream base and topped with a delicate lemon glaze. Perfectly baked in a bundt pan, this classic pound cake offers a tender crumb and a luscious citrus finish, ideal for tea time, celebrations, or any sweet craving.

Ingredients

Pound Cake

  • 1 cup (224 g) chilled unsalted butter, cubed
  • 4 large eggs (200 g)
  • 2 large egg yolks (36 g)
  • 1 tsp (4 g) pure vanilla extract
  • 1/4 tsp (1 g) pure almond extract
  • 1/2 tsp (3 g) salt
  • 3 Tbsp (9 g) fresh lemon zest
  • 2 1/3 cups (467 g) granulated sugar
  • 3 cups (345 g) cake flour, sifted
  • 1 cup (240 g) sour cream, at room temperature

Glaze

  • 1 Tbsp (14 g) unsalted butter, melted
  • pinch of salt
  • 2 tsp (2 g) fresh lemon zest
  • 1 Tbsp (15 g) fresh lemon juice
  • 1 Tbsp (15 g) milk
  • 1 cup (120 g) powdered sugar

Instructions

  1. Bring ingredients to cool room temperature: Set the chilled butter, eggs, egg yolks, and sour cream out to come to room temperature to ensure smooth mixing and proper texture for the cake batter.
  2. Prepare butter and egg mixture: Place butter in the bowl of a stand mixer and let it stand at room temperature for 20 to 30 minutes until it reaches about 60°F. In a separate large glass measuring cup, combine the eggs, egg yolks, vanilla extract, and almond extract; whisk together with a fork and let stand at room temperature until ready to use. Preheat your oven to 325°F (163°C).
  3. Make the pound cake batter: Beat the softened butter, salt, and 3 tablespoons fresh lemon zest on medium-high speed until smooth and creamy, approximately 2 minutes. Reduce the speed to medium and slowly add the granulated sugar. After all sugar is added, increase the speed back to medium-high and beat the mixture for 4 to 5 minutes until it’s light and fluffy. Scrape down the sides of the bowl to ensure even mixing. Gradually add the egg mixture in a slow, steady stream while mixing at medium speed. After fully incorporating the eggs (about 1 minute), scrape down the bowl and beat again at medium-high speed for 2 minutes until fluffy. With the mixer on low speed, add the sifted cake flour in three parts, alternating with the sour cream starting and ending with the flour, mixing just until combined to maintain tenderness.
  4. Prepare the bundt pan and pour batter: Spray a 12-cup bundt pan generously with baking spray that contains flour to prevent sticking. Spoon the batter into the prepared pan and smooth the top with an offset spatula. Firmly tap the pan once or twice on the counter to settle the batter evenly.
  5. Bake the pound cake: Place the bundt pan in the oven and bake for 65 minutes or until the cake is golden on top and a toothpick or cake tester inserted in the center comes out clean. Alternatively, the internal temperature should reach 210°F (99°C) to ensure it is fully baked. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes.
  6. Cool and remove cake: After cooling partially in the pan, carefully invert the bundt pan onto the wire rack to release the cake and allow it to cool completely to room temperature before glazing.
  7. Make the lemon glaze: In a small bowl, whisk together the melted butter, a pinch of salt, 2 teaspoons fresh lemon zest, fresh lemon juice, milk, and powdered sugar until smooth and well combined.
  8. Glaze the cake: Drizzle the prepared lemon glaze evenly over the completely cooled pound cake. Allow the glaze to set before slicing and serving to enhance the lemon flavor and add a glossy finish.
  9. Store leftovers properly: Keep any leftover cake tightly covered at room temperature overnight or refrigerate up to 2 days. Before serving, bring the cake back to room temperature to restore its moist texture and fresh flavors.

Notes

  • Ensure all cold ingredients are brought to room temperature for optimal mixing and cake texture.
  • Sifting the cake flour helps to lighten the batter and improve crumb quality.
  • Do not overmix the batter after adding the flour and sour cream to avoid a dense cake.
  • Use a bundt pan with a nonstick coating or well-greased to prevent sticking and ensure clean release.
  • Allow the glaze enough time to set fully for the best presentation and flavor balance.
  • Leftover cake is best served within 2 days, stored properly.

Find it online: https://justsosavory.com/lemon-sour-cream-pound-cake-with-lemon-glaze-recipe/