Description
This luscious Sour Cream Pound Cake is a classic dessert featuring a tender, moist crumb enriched with creamy sour cream and a hint of lemon zest. Perfectly sweetened and topped with a smooth vanilla glaze, it makes an elegant treat for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- Zest of 1 lemon (optional)
Glaze Ingredients
- 2 cups powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan to ensure the cake’s easy release after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, typically about 3 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to achieve a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter-egg batter alternately with sour cream, beginning and ending with the dry ingredients, mixing just until combined.
- Add Flavorings: Stir in the vanilla extract and the optional lemon zest for a subtle citrus note that brightens the cake.
- Pour Batter and Bake: Transfer the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then carefully remove it and place on a wire rack to cool completely to room temperature.
- Prepare the Glaze: In a bowl, whisk the powdered sugar with milk or heavy cream, vanilla extract, and a pinch of salt until smooth. Adjust the thickness by adding more liquid or powdered sugar as needed.
- Glaze and Serve: Drizzle the prepared glaze evenly over the cooled cake, allowing it to set before slicing and serving.
Notes
- Make sure the butter is softened to room temperature for better creaming results.
- Do not overmix the batter after adding flour to keep the cake tender.
- Use full-fat sour cream for the best moistness and richness.
- The lemon zest is optional but adds a lovely fresh flavor to the cake.
- Adjust glaze consistency by adding milk or powdered sugar to your preference for thicker or thinner glaze.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
