Lemon Sour Cream Pound Cake
Serves 1220 mins prep75 mins cook
A delightful Lemon Sour Cream Pound Cake that is fluffy and perfect for the holiday season. This cake includes a wonderful blend of unsalted butter, sugar, and eggs, mixed with flour, salt, and baking soda, along with sour cream and lemon juice for a rich flavor. A simple glaze made from powdered sugar and vanilla adds the finishing touch. Enjoy this cake warm or at room temperature.
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What you need
Instructions
1: Preheat your oven to 350°F. 2: In a stand mixer or bowl, mix together butter and sugar on high for at least 3 minutes until fluffy, scraping the sides after each minute of mixing. 3: Add eggs one at a time, mixing on high for at least 45 seconds after each addition. 4: In a separate bowl, sift the flour and baking soda together, then add in the salt. 5: Add half of the flour mixture to the creamed butter mixture and mix gently. 6: Add the remaining flour and fold in gently until incorporated. 7: Add sour cream, vanilla, lemon juice, and half of the lemon zest, folding until combined. 8: Grease a bundt pan and add the batter, filling it only halfway. 9: If using a smaller bundt pan, fill it with the remaining batter. 10: Bake in the oven for 1 hour and 15 minutes. 11: Insert a toothpick to check if it comes out clean. 12: Let the cake cool for 10 minutes before removing it from the pan and cooling it on a wire rack. 13: For the glaze, whisk together powdered sugar, vanilla extract, and fine sea salt in a bowl. 14: Gradually whisk in cold milk, one tablespoon at a time, until desired consistency is reached.View original recipe