Lemon Sour Cream Pound Cake is one of the classic flavors that’s championed in the South. These dense cakes offer a variety of serving options and they’re so incredibly delicious. This lemon version can be served on its own, with berries and cream or topped with a citrus curd or pastry cream. These dense cakes offer a variety of serving options and they’re so incredibly delicious. This lemon version can be served on its own, with berries and cream or topped with a citrus curd or pastry cream. When zesting the citrus, make sure to go only down to the white pith layer. The white pith layer is bitter so you want to make sure to not zest this layer, just the outer layer.
You want properly softened butter so that you can cream mixture properly. The sugar punches holes into the butter creating air pockets, which helps to aerate and help the cake to rise. You don’t want cold eggs being added to your creamed butter mixture. It will seize up the butter. So place your eggs in a bowl of warm water for 10 minutes before using them. You want to start by sifting your dry ingredients together. Sifting, I know, can be a pain. But it does help to evenly mix your dry ingredients and help aerate the mixture creating a light fluffy cake. So stop whining, grab the sifter and get to sifting. Zest an orange, lemon, and lime and then stir in the sour cream and vanilla extract. Then you want to cream together your butter and sugar.
Then add in your eggs one at a time until they are thoroughly mixed in. Then alternate the sour cream mixture and your dry ingredients. You want to start with the dry ingredients and end with the dry ingredients. Add the dry ingredients in 3 batches, and the sour cream mixture in 2 batches. spray your bundt cake pan. You want to wait and do this at the end. The nonstick cooking spray can slip down the sides of the bundt pan if it’s done too early. And then go ahead and spoon the batter into the pan and bake for about one and a half hours in a preheated oven.
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant lemon pudding
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1-1/2 cups butter, room temperature (3 sticks)
- 2-3/4 cup sugar
- 2 tsp vanilla extract
- 6 large eggs
- 8 ounces sour cream
- 2 Tbsp lemon zest
- 1-1/2 cups powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp butter, melted
- Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
- Sift together the flour, lemon pudding mix, salt, and baking soda. Set aside.
- Cream together butter, sugar, and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color.
- Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
- Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
- Pour into prepared pan and place in the oven.
- Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
- Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
- To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice, and butter.
- Drizzle over cooled cake.