Lemon Sour Cream Pound Cake
Bright, zesty, and ultra-moist—this Lemon Sour Cream Pound Cake is made with lemon emulsion for bold flavor and perfect results every time.
Servings: 12 people
Equipment
- Bundt Pan A 12 cup pan is needed for this volume of recipe
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Lemon emulsion
Ingredients
- Pound Cake Ingredients:
- 3 c All Purpose Flour
- 3 c Granulated Sugar
- 1 ½ c Salted Butter (3 sticks) - room temperature
- 5 Large Eggs - room temperature
- 1 c Sour Cream - room temperature
- 2 tsps Lemon Emulsion
- Pound Cake Glaze Ingredients:
- 1 c Powdered Sugar
- ¼ c Unsalted Butter - room temperature
- ⅓ c Condensed Milk
- 5 tbsps Lemon Juice
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the lemon extract or emulsion.
- Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
- Slowly mix in the flour, alternating with sour cream, beginning and ending with the flour.
- Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the cake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Allow the cake to cool for 10-15 minutes before removing it from the pan. Allow the cake to cool completely before applying the glaze.
- Glaze Instructions:
- In a bowl, add the powdered sugar, condensed milk, butter and combine. Slowly add in the lemon juice until your desired consistency is reached. Drizzle or pour the glaze on the cake as desired.
- Once the glaze has set, serve and enjoy!
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.