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Lemon Sour Cream Pound Cake

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Lemon Sour Cream Pound Cake-a light lemon taste makes this a perfect sour cream pound cake.

Lemon Sour Cream Pound Cake

Last week I was all about Lime, this week it seems I’m going to be all about Lemon.

I get in moods. I know we all get moody, cranky, happy, excited, yeah. But I’m talking about food moods. As much as I love chocolate, I can go weeks without even wanting any. I know hard to imagine but it happens. Sometimes my moods will go with the seasons, Summer time=fresh veggies. Makes sense, and also a good thing since I,m trying to get into a bathing suit or just walk around in shorts. I need to try and cut back on a few calories.


Sometimes my moods are completely opposite of the seasons and it can get a little rough. Trying to find what I want in the store that is. Just the other day, I was wanting fresh strawberries. I thought, no problem. I had to go to Walmart anyway. Would you believe it, not a strawberry in sight! Completely ruined the shopping trip for me. I did pick up the other things on my list but they were all just excuses to go and buy my strawberries!

Then, the following day, hubby and I went to Kroger, they had strawberries but they were terrible looking. I will be so happy when strawberry season finally gets here. We have the best U-pick place in the world. Hopefully, I’ll still be in a strawberry mood.

That’s the nice thing about lemons, they always seem to be “in season” somewhere in the world. So you can get fresh lemons. Or you can get that big bottle of lemon juice and always have it on hand for when you get in a Lemon mood.

This cake definitely satisfied my lemon mood. Not overly lemony, not overly sweet. A good pound cake. And while you could serve it without the glaze, let’s just say the glaze is the icing on the top. The perfect complement to this cake.

Lemon Sour Cream Pound Cake
 
 
adapted from epicurious
 

Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake

Ingredients

  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup, butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 cup sour cream

for glaze

  • 1 1/2 cups powdered sugar, sifted
  • 3-4 tablespoons lemon juice

Instructions

  1. Grease and flour a 16 cup tube or bundt pan.
  2. Sift flour, baking soda and salt together, set aside. In mixing bowl, beat butter until fluffy, about 5 minutes. add in sugar, one cup at a time and beat for another 5 minutes. Add eggs, one at a time, beating just to combine after each addition. Add in lemon juice and peel. By hand, fold in flour mixture and then add in sour cream. Make sure everything is combined but do not over mix.
  3. Spoon batter into prepared pan and bake in a 325 degree oven for 1 hour and 20 minutes. Test for doneness using a toothpick. Cool on rack for 15 minutes before inverting cake onto rack to cool completely.
  4. Once cooled prepare glaze, whisk together powdered sugar and lemon juice until smooth and a thick pouring consistency. Pour over cake and let set before serving.

Notes

adapted from epicurious

Did you make this recipe?

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© Joan Hayes
 
 
Lemon Sour Cream Pound Cake
 
Looking for some other Lemony ideas?
 
Lemon Cheese Bars
 
 
 
Lemon Pie Bars-all the taste of a Lemon Pie with the convenience of a handy bar
 
 
w-lemon sugar cookies
 
 
Lemon Souffle
 
 
Mini Lemon Cheesecakes with Fresh Berries
 
 
Lemon Bread from www.ChocolateChocolateandmore.com
 
 
Lemon Chess Bread Pudding from Something Swanky
Baked Lemon Custard Pots from Cinnamon Spice & Everything Nice
Mini Lemon Meringue Pies form My Baking Addiction
Tuscan Lemon Muffins from Liv Life

 

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  1. Joy says

    Oooo, I really love pound cake…and pound cake made with sour cream…and lemon pound cake…so this is three cakes in one, for me! Can’t wait to try it! PINNED! 🙂

    Joy @ Yesterfood.blogspot.com

    Reply

  4. Lita says

    I think this will fill my Bundt pan perfectly. Delicious. I agree. It may be almost Easter, but not strawberry season yet. I am ready for all those good fresh fruits and veggies, though.

    Thanks for sharing.

    Linda

    Reply

  8. Bev Carter says

    Wow, this looks yummy. I love recipes that contain lemons. I have always liked food with lemons, but when you have two lemon trees, you are always looking for new recipes.
    Thanks for sharing,
    Bev
    @https://eclecticredbarn.blogspot.com

    Reply

  15. Patty says

    Beautiful lemony pound cake! I know what you mean about waiting for strawberry season to arrive-love the sweet strawberries that don’t need sugar!

    Reply
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