Indulge in the perfect balance of flavorful citrus and creamy richness with this irresistible Lemon Sour Cream Pie, topped with a luscious Lemon Glaze.
Lemon Sour Cream Pound Cake is a delicious and tangy dessert that combines the richness of sour cream with the vibrant flavors of lemons, resulting in a moist and tender delight that will leave you wanting more.
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If you’re a fan of tasty and refreshing lemon desserts, get ready for a treat!
This lemon sour cream cake it’s topped with a tempting lemon glaze, making it a delicious dessert.
I love recipes that showcase the bright, tart essence of lemons in baked goods, and this cake is no exception.
It’s a delicious and moist lemon sponge cake recipe that combines the richness of a traditional sponge cake with the vibrant flavors of lemons, resulting in a comforting and joyous dessert.
There’s something about that burst of citrus that instantly elevates any dessert to new heights of deliciousness.
And when it comes to lemon-infused treats, this easy Lemon Cake made with Sour Cream is a keeper!
More lemon desserts that you will love:
The Best Lemon Sour Cream Pie
What sets this lemon sour cream pound cake apart from the others is the addition of spicy sour cream.
The use of sour cream in baking not only infuses the cake with moisture, but also imparts a luscious richness that complements the bright acidity of the lemons.
Each slice features a tender crumb that melts in your mouth, enveloping you in a world of citrus-infused bliss.
And to take this cake to the next level of lemon heaven, we topped it off with a simple yet divine lemon frosting that adds a final sweet and tangy touch.
More Sour Cream Baking Recipes:
How to make moist lemon cake
It’s so easy to make this simple old fashioned lemon cake.
Ingredients you will need:
For the Cake:
- Unsalted butter
- Granulated sugar
- Eggs
- Grated lemon
- Vanilla extract
- Milk
- Sour cream
- Lemon juice
- all purpose flour
- Cornstarch
- baking powder
- Salt
For the glaze:
- Powdered sugar
- Lemon juice
How to do it:
(The full printable recipe card is available below)
Prepare the equipment. You will first preheat the oven to 350°F. Grease a cake tin well and set aside.
Mix the wet ingredients. Next, you’ll add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using an electric hand mixer).
Beat together on medium-high speed until pale and creamy.
Add the eggs, fresh lemon zest, and vanilla extract and beat once more until well combined, scraping down the sides of the bowl as necessary to ensure everything is evenly mixed.
Add the milk, sour cream, and fresh lemon juice and beat until incorporated (don’t worry if it has a curdled appearance at this stage, that’s normal and will level once the flour is added).
Prepare the flour mixture and mix the cake batter. Next, you’ll whisk together the all-purpose flour, cornstarch, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the wet ingredients and mix until just incorporated.
bake the cake. Then, pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
Allow cake to cool in pan for 10 minutes before inverting onto wire rack or serving plate.
Let the cake cool completely.
Glaze and serve. Finally, you will prepare the frosting.
Add the powdered sugar to a small bowl and add the lemon juice, a tablespoon at a time, until the frosting reaches a drizzle consistency.
Drizzle or spoon the frosting over the cooled cake, letting it run down the sides of the cake.
Notes and adaptations:
- You can adjust the thickness of the frosting to your liking. If the frosting is too thick, add a little more lemon juice. If you accidentally thin it down more than desired, add a little more powdered sugar to thicken it up.
- The tangy lemon frosting could be omitted from this recipe if you prefer, however it adds a nice finishing touch to the cake. Lemon lovers should definitely add it in my opinion!
- The easiest way to grease the pan is to spray well with nonstick cooking/baking spray. As soon as the cake comes out of the oven, carefully use a thin knife to gently push the edges of the cake away from the pan before allowing it to cool as per recipe.
- Store leftover pound cake in an airtight container at room temperature.
- I recommend using whole sour cream for best results. If you don’t have any on hand, full-fat Greek yogurt is a good substitute.
- You can serve this cake as is or top it with fresh berries and whipped cream.
Yield: 12 servings
Moist, tender, and the perfect combination of sweet and tart, this Lemon Sour Cream Pound Cake is the perfect spring and summer dessert!
preparation time
20 minutes
Time to cook
50 minutes
Extra time
30 minutes
Total Time
1 hour 40 minutes
Ingredients
-
For the Cake:
-
1 cup unsalted butter, softened at room temperature
-
1 1/2 cups granulated sugar
-
4 eggs, at room temperature
-
2 tablespoons lemon zest
-
1 teaspoon vanilla extract
-
1/2 cup milk, at room temperature
-
1/4 cup sour cream, at room temperature
-
1/4 cup lemon juice
-
2 1/2 cups all-purpose flour
-
1/4 cup cornstarch
-
2 teaspoons of baking powder
-
1/2 teaspoon salt
-
For the glaze:
-
1 1/2 cups powdered sugar
-
2-4 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Grease a cake tin well and set aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using an electric hand mixer). Beat together on medium-high speed until pale and creamy.
- Add the eggs, lemon zest, and vanilla extract and beat again until well combined, scraping down the sides of the bowl as necessary to ensure everything is evenly mixed.
- Add the milk, sour cream, and lemon juice and beat until incorporated (don’t worry if it has a curdled appearance at this stage, that’s normal and will level once the flour is added).
- In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just incorporated.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack or serving plate. Let it cool completely.
- Once the cake has cooled, prepare the frosting. Add the powdered sugar to a bowl and add the lemon juice, a tablespoon at a time, until the frosting reaches a drizzle consistency. Drizzle over cooled cake.
grades
- You can adjust the thickness of the frosting to your liking. If the frosting is too thick, add a little more lemon juice. If you accidentally thin it down more than desired, add a little more powdered sugar to thicken it up.
- The frosting could be omitted from this recipe if you prefer, however it adds a nice finishing touch to the cake.
- The easiest way to grease the pan is to spray well with nonstick cooking/baking spray. As soon as the cake comes out of the oven, carefully use a thin knife to gently push the edges of the cake away from the pan before allowing it to cool as per recipe.
- Store leftover cake in an airtight container at room temperature.
- I recommend using whole sour cream for best results. If you don’t have any on hand, full-fat Greek yogurt is a good substitute.
- You can serve this cake as is or top it with fresh berries and whipped cream.
Nutritional information:
Produce:
12
Portion size:
1
Amount per proportion:
Calories: 433Total fat: 18gSaturated fat: 11gTrans fat: 0gUnsaturated fat: 6gCholesterol: 106mgSodium: 205 milligramsCarbohydrates: 63gFiber: 1gSugar: 39gProtein: 5g
Nutritional information is calculated automatically and its accuracy is not guaranteed.
Be sure to save this recipe to your dessert board on Pinterest!
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