Sour Cream Lemon Pound Cake Recipe

Name: Sour Cream Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup butter, softened; 3 cups sugar; 6 eggs; 1/4 cup lemon juice; 1 tablespoon grated lemon rind; 3 cups flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; Glaze; 2 cups powdered sugar; 1/4 cup melted butter; 1/4 cup lemon juice; 2 tablespoons grated lemon rind

Servings: persons

Cake
1 cup butter, softened
3 cups sugar
6 eggs
1/4 cup lemon juice
1 tablespoon grated lemon rind
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Glaze
2 cups powdered sugar
1/4 cup melted butter
1/4 cup lemon juice
2 tablespoons grated lemon rind

1
Preheat oven to 325u00b0F.
2
Cream butter and sugar.
3
Add eggs one at a time, beating well after each.
4
Add lemon juice and rind.
5
Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
6
Pour into greased and floured 10-inch angel food pan (16-cup size).
7
Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
8
Cool 15 minutes before turning out on rack to cool.
9
If desired, a lemon glaze can be poured over cake.
10
Lemon Glaze:.
11
Mix all ingredients together and beat until of spreading consistency.
12
Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.

1991

kcal

Calories

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 1 cup butter, softened, 3 cups sugar, 6 eggs, and more.

Yes, Sour Cream Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Lemon Pound Cake

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