Sour Cream Pound Cake

Pound cake is such a nostalgic treat for me. I grew up loving my mom’s sour cream pound cake with lemon glaze. That firm, almost crunchy crust, the soft but somewhat dense and delicious interior, the sweet and tangy glaze. My mouth waters whenever I think about it. The whole dessert is perfect to me, not too sweet but so addicting. I no longer eat gluten, but I still love to make this for friends and family. It’s definitely worth taking a bite!

special equipment: 10 inch fluted tube pan


1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons pure vanilla extract


1 to 1 1/2 cups confectioner’s sugar, sifted
zest of 1 lemon
1-2 tablespoons lemon juice
1 teaspoon softened butter

Evenly butter and flour a 10 inch tube pan and set aside.

In the bowl of a standing mixer fitted with the paddle attachment (you can also use a hand mixer), cream butter and sugar together until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Scrape bowl with a rubber spatula.

In a medium bowl combine flour, baking soda, and salt.

Add the flour mixture to the creamed mixture in thirds, alternating with the vanilla and sour cream. Beat on low until just blended.

Pour into prepared tube pan and smooth the top with a spatula or off set knife.

Bake at 325 degrees F. for 75-90 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan for 15-20 minutes, then invert cake onto a wire rack to cool completely.

When cake in cool, drizzle with the glaze.

for the glaze

Combine glaze ingredients with a whisk or hand mixer.

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