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Sour Cream Pound Cake Recipe with Easy Fresh Lemon Glaze

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A moist and tender sour cream pound cake enriched with a fresh lemon glaze that adds a bright, citrusy finish. Perfect for cozy occasions and simple to make with pantry staples.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 cup (240 ml) full-fat sour cream
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly.
  2. In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition until the batter is smooth and pale.
  4. Mix in the pure vanilla extract.
  5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
  6. Gradually add the flour mixture in thirds to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined each time.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too fast after 50 minutes.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the fresh lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until desired consistency is reached.
  11. Once the cake is fully cool, spoon the lemon glaze over the top, letting it drip down the sides.

Notes

Use room temperature ingredients for best results. Cream butter and sugar thoroughly for a light crumb. Alternate adding dry ingredients and sour cream to avoid overmixing. Check oven temperature with a thermometer if possible. Let cake cool completely before glazing. Adjust glaze consistency with more lemon juice or powdered sugar as needed.

Nutrition

Keywords: sour cream pound cake, lemon glaze, easy pound cake, moist cake, homemade dessert, lemon dessert, simple cake recipe

Find it online: https://bitefuljoy.com/sour-cream-pound-cake-recipe-with-easy-fresh-lemon-glaze-youll-love/