Lemon Sour Cream Pound Cake

This was Gray’s choice for his birthday dessert this year and I have to say it was super good. The lemon flavor in the pound ca ke wasn’t overwhelming and the glaze had just the tartness that it needed to add to the cake. I love that it uses all fresh lemon juice. This recipe was adapted from Chocolate Chocolate and More.

3 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter (room temperature)
3 cups sugar
6 eggs
1/3 cup lemon juice
2 tsp grated lemon peel
1 cup sour cream

3 cups powdered sugar
1/3 cup lemon juice

Grease a pound cake pan. Heat oven to 325. Sift together the cake flour, baking powder and salt. In a stand mixer beat the butter until fluffy. Add in the sugar one cup at a time letting it fully combine before moving on to the next cup. Add the lemon juice and lemon peel. With a spatula fold in the flour and then the sour cream. Place the cake batter into the greased pound cake pan. Bake for 1 hour and 20 minutes. Remove from oven and let cool for 10 minutes then flip on a plate to let finish cooling. Once the cake had cooled whisk together the powdered sugar and lemon juice. Pour over the cake and let sit for at least 30 minutes before serving.


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