Sour Cream Pound Cake with Lemon Glaze Recipe

If you’re craving a dessert that’s both incredibly moist and bursting with bright flavors, you’re in for a treat with this Sour Cream Pound Cake with Lemon Glaze Recipe. This cake beautifully balances the rich, tender crumb from the sour cream with a zesty, sweet lemon glaze that adds a fresh twist. Whether you’re baking for a special occasion or just because, this pound cake is a true classic that feels like a warm hug in every slice.

Ingredients You’ll Need

Gathering the ingredients for this recipe is a breeze, but each plays a crucial role in creating that perfect tender texture and delightful flavor that pound cakes are famous for. From creamy butter to tangy sour cream and the subtle brightness of lemon zest, every component contributes something special.

• 1 cup unsalted butter (2 sticks), softened: This provides the rich, buttery foundation essential for a moist and tender cake.
• 3 cups granulated sugar: Sweetness that balances the tanginess of the sour cream and adds to the cake’s golden color.
• 6 large eggs: Eggs add structure and richness, helping the cake rise beautifully.
• 3 cups all-purpose flour: The backbone of the cake, giving it substance and crumb.
• 1/2 tsp baking powder: A touch of leavening to lighten the dense pound cake texture just enough.
• 1/4 tsp salt: Enhances all the other flavors and balances the sweetness.
• 1 cup sour cream: The star ingredient that makes the cake extra moist and tender with a mild tang.
• 2 tsp vanilla extract: Adds warm, inviting flavor notes.
• Zest of 1 lemon (optional): Brings a fragrant citrus brightness that pairs perfectly with the glaze.
• 2 cups powdered sugar: For making the luscious lemon glaze that crowns the cake.
• 2-3 tbsp milk or heavy cream: Adjusts the glaze to the perfect drizzling consistency.
• 1 tsp vanilla extract: Enhances the glaze with complementary sweetness.
• Pinch of salt: Prevents the glaze from tasting overly sweet and highlights the lemon.

How to Make Sour Cream Pound Cake with Lemon Glaze Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to a gentle 325°F (165°C) to ensure slow, even baking. Grease and flour your bundt or tube pan thoroughly so the cake releases easily after baking.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture is pale, fluffy, and well combined—this usually takes about 3 to 5 minutes with an electric mixer. This step is key to a light texture.

Step 3: Add Eggs One by One

Incorporate the eggs into the butter-sugar mixture one at a time, beating well after each addition. This careful mixing helps the batter emulsify for a smooth, stable texture.

Step 4: Combine Dry Ingredients and Add Sour Cream

In a separate bowl, whisk together the flour, baking powder, and salt. Then gradually fold these dry ingredients into the butter mixture, alternating with the sour cream—start and finish with the dry ingredients. This technique keeps the batter smooth and prevents overmixing to maintain tenderness.

Step 5: Add Vanilla and Lemon Zest

Gently stir in the vanilla extract and, if you like, the zest of one lemon. The lemon zest gives a lovely fresh hint without overpowering the cake.

Step 6: Bake the Cake

Pour the luscious batter into your prepared pan and smooth the top. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean—this ensures your pound cake is perfectly baked through.

Step 7: Cool the Cake

Allow your cake to rest in the pan for 10 minutes—this helps it firm up just enough to remove easily. Then transfer it to a wire rack to cool completely. Patience here pays off with a flawless texture and prevents the glaze from melting prematurely.

Step 8: Prepare the Lemon Glaze

Whisk together powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt until smooth. Adjust the glaze consistency by adding more milk or powdered sugar as needed. The glaze should be pourable but thick enough to coat the cake beautifully.

Step 9: Glaze the Cake

Finally, drizzle the lemon glaze over the cooled cake with a spoon or fork. Let drops gently fall and settle—this adds a gorgeous, shining finish and that zesty sweetness that makes this Sour Cream Pound Cake with Lemon Glaze Recipe so special.

How to Serve Sour Cream Pound Cake with Lemon Glaze Recipe

Garnishes

Elevate your cake presentation with fresh lemon slices, a sprinkle of finely chopped mint, or a handful of fresh berries. These garnishes don’t just add color but also enhance the bright citrus notes of the glaze.

Side Dishes

This pound cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a spoonful of tangy Greek yogurt topped with a drizzle of honey. These creamy companions balance the cake’s sweetness and add cooling contrast.

Creative Ways to Present

Serve slices alongside a tea or coffee bar for a delightful brunch or afternoon gathering. You can also cut the cake into small squares to serve as bite-sized treats on a dessert platter. For something dazzling, brush a thin layer of lemon curd underneath the glaze for an extra tangy layer of flavor.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap and store in an airtight container at room temperature for up to three days. This keeps your pound cake fresh and maintains its soft crumb. If your home is warm, refrigeration is a good option but may dry the cake slightly.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then foil or place in a freezer-safe bag. Freeze for up to two months. Thaw overnight in the refrigerator before bringing to room temperature for serving.

Reheating

If you prefer a warm slice, reheat gently in the microwave for 15 to 20 seconds or warm in a low oven for a few minutes. Warm cake with glaze slightly softens and delivers a cozy, fresh-from-the-oven feel.

FAQs

Can I substitute Greek yogurt for sour cream in this recipe?

Yes, Greek yogurt can be used as a substitute for sour cream and will keep the cake moist with a similar tang, though the texture might be a touch denser depending on the yogurt’s thickness.

Is it okay to use regular sugar instead of granulated sugar?

Granulated sugar is ideal for this recipe because it dissolves well and helps create the cake’s tender crumb. Using other sugars like brown sugar will alter the texture and flavor quite a bit.

Can I make this pound cake without lemon zest?

Absolutely! The lemon zest is optional. The cake will still be delicious on its own with the rich sour cream flavor, and the lemon glaze adds all the citrus brightness you need.

What kind of pan is best for baking this pound cake?

A bundt or tube pan works perfectly because it allows heat to circulate evenly, ensuring a uniform bake and helping the cake hold its shape beautifully.

Can I double the recipe for a larger cake?

Yes, you can double the recipe. Just be sure to use a larger pan and increase the baking time accordingly. Check doneness by inserting a toothpick as baking times vary with size.

Final Thoughts

This Sour Cream Pound Cake with Lemon Glaze Recipe is truly a joy to bake and share. Its tender crumb and zesty finish make it a standout cake any time of year. I can’t wait for you to try it—you might just find your new favorite go-to dessert to impress friends and family with every time you bake.

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