Description
This classic Sour Cream Pound Cake is rich, moist, and tender with a subtle tang from sour cream. Enhanced with vanilla and optional lemon zest, this pound cake is topped with a sweet, creamy glaze that perfectly complements its buttery crumb. Ideal for dessert or an elegant tea-time treat.
Ingredients
Scale
Cake
- 1 cup unsalted butter (2 sticks), softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- Zest of 1 lemon (optional)
Glaze
- 2 cups powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 325°F (165°C) and grease and flour a bundt or tube pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which takes about 3 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully mixed before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with sour cream. Start and end with the dry ingredients. Mix only until combined to maintain a tender crumb.
- Add Flavorings: Stir in vanilla extract and if desired, fold in the lemon zest for a fresh citrus note.
- Bake: Pour the batter evenly into the prepared pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a bowl, whisk together powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt. Adjust the consistency by adding more milk or powdered sugar as needed to drizzle.
- Glaze the Cake: Drizzle the glaze evenly over the completely cooled cake and allow it to set before serving.
Notes
- For the best texture, avoid overmixing the batter once you add the flour and sour cream.
- If you prefer a more pronounced lemon flavor, increase the lemon zest or add a tablespoon of lemon juice.
- Use room temperature ingredients to achieve a smooth, well-combined batter.
- The glaze can be customized with other flavor extracts like almond or orange if desired.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
