This lemon pound cake recipe is a buttery dense delight. The lemon frosting glaze with sour cream is the perfect addition to drizzle right over the dessert. This rich flavored lemon pound cake is undoubtedly a dessert to die for.
I really love all things lemon and this lemon pound cake with sour cream is one of my favorites. It is topped with a lemon glaze icing that dries and gets a tad crunchy, making it a wonderful treat.
The pound cake is very refreshing and the perfect dessert for any party, whether it is around the holidays or the middle of summer.
Plus, this homemade pound cake is moist and so easy to make. I don’t like complicated recipes, and I promise this one is easy and quick, and will please everyone who takes a bite.
You can use store-bought lemon juice if you’d like. For this recipe, I went on and bought some lemons and used fresh-squeezed lemon juice in the cake and the icing.
But fair warning, you won’t be able to stop at one bite.
Lemon Pound Cake
- Cream the butter and sugar together.
- Add the eggs, lemon juice, grated lemon peel, and lemon extract to the bowl.
- Next, sift the flour, baking soda, and salt, and add to the bowl. Mix together.
- Add the sour cream and mix together. Pour into a bundt pan and bake.
- To make the glaze mix the butter, sour cream, lemon juice, and powdered sugar together.
- Pour over the cooled cake.
Recipe and printable instructions listed below
Start the recipe by adding softened butter to a large bowl.
I’ve stated many times before that I am the pits at remembering to set my butter out to soften it. I actually remembered this time, but if you don’t, just put it in a microwave-safe bowl for a few seconds and it will begin to soften.
Next, add the granulated sugar to the bowl with the butter. Cream the butter and the sugar together.
Add the eggs to the bowl, one at a time. Dropping them in one at a time gives them the opportunity to mix well into the batter.
Then, add the lemon juice, grated lemon, and lemon extract.
You can use bottled lemon juice for this recipe, but I thought fresh lemons would be the perfect addition to the recipe. Plus, you can add some grated lemon peel to the mix for a little more tart flavor.
The lemon pound cake recipe calls for lemon extract. I know this seems like a lot of lemon, but it really helps add flavor to the cake.
Before adding the flour to the batter, sift it along with the salt and baking soda.
When you sift the flour, this will ensure that those three ingredients will blend together well. It also ensures that the flour will mix well into the batter.
I just recently bought a sifter, but if you don’t have one you can use a strainer like I am using above. It’s nice to be able to set it above the bowl and place everything in there and then sift away.
Add the flour to the batter and mix together.
Once you get the flour mixed in, add the sour cream and mix one more time. The sour cream is going to keep the pound cake moist.
Pour the cake batter into a bundt pan and bake.
Tip 1: Be sure to spray and flour the bundt pan. Don’t forget about the middle of the bundt pan. I am pretty liberal with the flour. I will shake it out over the sink to avoid too big of a mess.
Tip 2: Run your spatula through the batter or you might get an air hole in the cake. You can see in the picture above that I didn’t get all of the air holes out and one baked right in. It still tastes the same, but it looks prettier without the holes.
Bake the cake for the suggested time; however, check it with a cake tester before taking it out of the oven.
Lemon Frosting Glaze
Allow the cake to cool before making the frosting.
Add the butter, sour cream, and lemon juice to the bowl and mix together.
Finally, add the powdered sugar to the bowl and mix again until it is smooth.
This recipe makes quite a bit of the glaze. I like to pour half of the lemon frosting glaze over the cake and let it sit in the fridge for a little bit to add a touch of crust to the outside.
When I am ready to cut and serve the cake, I pour even more glaze over the pieces for a super delicious treat.
- 1 cup butter (softened)
- 3 cups granulated sugar
- 6 eggs
- 5 Tbsp. lemon juice
- 1 tsp. lemon extract
- Pinch of grated lemon peel
- 3 cups all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1-1/4 cup sour cream
- 2 Tbsp. butter (softened)
- 1/4 cup sour cream
- 2-1/2 cups powdered sugar
- 3 Tbsp. lemon juice
Preheat oven to 350-degrees. Grease and flour the bundt pan.
- Cream the butter and sugar together in a large bowl.
- Add the eggs, one at a time until well blended.
- Add the lemon juice, lemon extract, and grated lemon peel and mix.
- Sift the flour, salt, and baking soda together.
- Add to the lemon mixture and mix well.
- Add the sour cream and mix well. Pour into the bundt pan.
- Bake for 55 minutes or until cake tester comes out clean.
- Add the butter, sour cream, and lemon juice to a bowl. Mix together.
- Add the powdered sugar and mix until well blended.
- Pour over cooled cake.
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Serving Size:1 piece
Amount Per Serving: Calories: 429 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 104mg Sodium: 191mg Carbohydrates: 66g Fiber: 1g Sugar: 49g Protein: 5g
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