Lemon Sour Cream Pound Cake

Bursting with lemony flavor, this super moist Lemon Sour Cream Pound Cake is an easy to make sweet treat.. drizzled in a delectable lemon glaze!

I’ve often written about how I did not inherit the “baking gene” that is so prominent among the women in my family. But these days of quarantine have changed my perspective. I have found myself turning to baking quite often during these past few months. It has become a source of comfort and pride. I have made Salted Chocolate Chunk Cookies, Vanilla Cupcakes, and this Lemon Pound Cake (also known as Lemon Loaf). Baking things from scratch to share with my family and friends makes me feel confident and resourceful. 

This easy lemon cake recipe was one of Keith’s favorite things I baked. Although he doesn’t really have a sweet tooth, this deliciously moist and simple cake was something he devoured.

Ingredients for Lemon Cake:

• AP FLOUR: 1 ½ cups
• SUGAR: 1 cup
• SALT: ½ teaspoon
• BAKING POWDER: 2 teaspoons
• SOUR CREAM: 1 cup (we used low fat)
• 3 EGGS
• LEMON ZEST: grated from 2 lemons
• FRESH SQUEEZED LEMON JUICE: ⅓ cup
• VANILLA EXTRACT: ½ teaspoon
• VEGETABLE OIL: ½ cup

Ingredients for Lemon Glaze:

• CONFECTIONERS' SUGAR (POWDERED SUGAR): ⅓ cup
• FRESH SQUEEZED LEMON JUICE: 2 tablespoons

How to make Lemon Pound Cake:

1. Preheat oven to 350°.
2. Using vegetable oil, grease a loaf pan. Then line the bottom with parchment paper.
3. Mix together flour, baking powder and salt in one bowl. Set aside.
4. In a separate bowl, whisk together sour cream, 1 cup sugar, eggs, vanilla, lemon juice, and lemon zest.
5. Combine wet ingredients with dry ingredients.
6. Mix vegetable oil in with a rubber spatula, carefully making sure it's combined.
7. Pour the batter into a loaf pan.
8. Bake for about 50 minutes (until toothpick comes out clean).

How to make Lemon Glaze:

1. While cake is baking, mix 2 tablespoons of fresh lemon juice + ⅓ cup confectioners' sugar in a small sauce pan until the sugar dissolves. 
2. Set aside.

How to glaze the cake:

1. Allow finished cake to cool for at least 10 minutes in the pan before glazing.
2. Carefully remove cake from loaf pan and place on a baking rack or sheet pan.
3. Drizzle the lemon sugar glaze mixture over the cake evenly and allow it to soak in.
4. Slice an serve.

Recipe Variations:

• For an extra PUNCH of lemon flavor, I swirled in some homemade lemon curd that I had in my fridge. It gave the cake a creamy center. Then I swirled in some homemade lemon curd* to give this cake an extra lemony, creamy center (see recipe for lemon curd below)
• If you don’t have time to make lemon curd, this recipe works just fine without it. Or, you can buy a pre-made version at the grocery store.
• If you don't have sour cream in your fridge, you can substitute good greek yogurt. Both work well to create a moist cake.

How to make lemon curd*:

1. combine ¾ C milk, 3 tablespoon lemon zest, ½ C fresh lemon juice, 4 egg yolks, 1 stick unsalted butter and 1 C sugar in a medium saucepan.
2. cook over medium heat, whisking constantly, until the mixture thickens and reaches 175°-180°. DO NOT LET IT BOIL.
3. While still hot, pour the mixture through a strainer.
4. Store in an airtight container in the refrigerator for up to 3 days.

More Lemony good recipes:

MEYER LEMON & PANCAKES

LEMON POPPY SEED DOUGHNUTS

FRENCH CREPES WITH LEMON CURD & FRESH BERRIES

AGAVE MINT LEMONADE

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