Lemon and Sour Cream meld together perfectly in this pound cake and it’s topped off with a tangy glaze!
My favorite cake is my cream cheese pound cake! It’s so simple, and the taste is so delicious. It has been one of the most popular recipes on the site and several people requested a lemon one. Instead of making it with cream cheese I decided to opt for sour cream. I think it brings that extra tang to it! I did make a lemon glaze for it, however half of the family likes it with it while the other half preferred it without. I like it without because I like the simplicity of the cake…a rich and delicious pound cake with a hint of lemon. I’ll put it on the recipe and you can decide for yourself if you want to make it or not…enjoy!
Ingredients are as follows:
3 C flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C butter, softened
1 1/2 C sugar
1/2 C lemon juice
1 C sour cream
1/2 C sugar
1/3 C lemon juice
Preheat oven to 350 degrees; grease a bundt pan, set aside.
Mix the flour, baking powder, baking soda and salt together; set aside.
Cream the butter and sugar together.
Mix in the lemon juice then the eggs one at a time.
Mix in half of the dry ingredients.
Slowly mix in the sour cream.
Add the remaining dry ingredients and mix until combined.
Pour into prepared pan.
Bake for 55-60 minutes; until a toothpick comes out clean. Cool for ten minutes in the pan then remove from pan. Cool completely on a wire rack.
For the optional glaze: Mix together the sugar and lemon juice. Heat in the microwave until the sugar dissolves. Mine took a minute on high power.