Here’s a reliable recipe:
🍰 Lemon Sour Cream Pound Cake
Ingredients
(1 loaf cake)
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1 ½ cups unsalted butter, softened
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2 ½ cups granulated sugar
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5 large eggs, room temperature
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1 cup sour cream, room temperature
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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2 tsp vanilla extract
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Zest of 2 lemons
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3 tbsp fresh lemon juice
Optional glaze:
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1 cup powdered sugar
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2–3 tbsp lemon juice
Instructions
1. Prep
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Preheat oven to 325°F (165°C).
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Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Mix dry ingredients
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
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In a large bowl, beat butter and sugar until light and fluffy (~3–4 minutes).
4. Add eggs
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla, lemon zest, and lemon juice.
5. Combine with sour cream
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Add sour cream and mix until smooth.
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Gradually fold in dry ingredients until just combined — don’t overmix.
6. Bake
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Pour batter into prepared loaf pan.
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Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack.
7. Optional glaze
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Whisk powdered sugar with lemon juice until smooth.
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Drizzle over cooled cake for extra tang and sweetness.
💡 Tips
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Use room temperature ingredients for the smoothest batter.
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For more lemon flavor, add a little lemon extract.
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The cake keeps well at room temperature for 2–3 days and even tastes better the next day.
If you like, I can also give a loaf cake version with a crunchy sugar crust on top, which makes it look bakery-perfect. Do you want that version too?
