Description
A moist and tender Sour Cream Pound Cake featuring a rich buttery flavor balanced with tangy sour cream, enhanced by vanilla and optional lemon zest. Finished with a smooth vanilla glaze that adds a perfect sweet touch, this classic dessert is perfect for any occasion.
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). Grease and dust a bundt or tube pan with flour to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes, to incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully combine and maintain the batter’s smooth texture.
- Combine Dry Ingredients and Sour Cream: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the butter mixture in portions, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- Add Flavorings: Stir in the vanilla extract and, if using, the lemon zest to add brightness and depth to the cake’s flavor.
- Bake the Cake: Pour the batter evenly into the prepared pan. Place in the oven and bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to firm up, then invert onto a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more liquid if needed to make it drizzle-friendly.
- Glaze the Cake: Drizzle the prepared glaze over the cooled pound cake evenly. Allow the glaze to set before slicing and serving.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix the batter once flour is added to keep the cake tender.
- Lemon zest is optional but recommended for added freshness.
- If you prefer a thicker glaze, use less milk or cream.
- Use a toothpick to test doneness to prevent overbaking and drying out the cake.
- This cake keeps well refrigerated for up to 5 days and freezes beautifully for up to 3 months.
