The recipe isn’t overcomplicated and but you definitely want to be patient with adding the glaze at the end. The cake is moist with lemon flavor perfectly popping. Thanks for stopping by! How much water do I add? Yaaay! Awesome! Spoon the glaze over the top of the cake, letting it drizzle down the sides. Been trying several Pound cake recipes. Do let me know how it works out for you.Thanks. It’s a butter cake made with sour cream which creates a moist, rich cake. Thank you! I firmly believe the quality of the ingredients will determine how something tastes in the end. Pour into a cooking sprayed pan. I don’t have a stand mixer, just a handheld one. So happy to hear it worked out well for you. Aw-shucks! Hi, Barbara. Most of the time, it’s topped with fresh berries and whipped cream or adorn it with a ball of ice cream on top,  and or drizzled with chocolate syrup. 3 cups sugar 3 cups all-purpose flour 1/4 tsp. Preheat oven to 325 degrees. Let it cool before glazing. Well, this one doesn’t need anything. Your email address will not be published. Make it! This site uses Akismet to reduce spam. Have updated recipe . While it’s cooling, you’ll mix up the glaze in a small bowl. Very moist which is a plus Thanks so much for sharing God bless. It should be pourable and thick. Definitely placing this recipe in my “go to” recipe. Learn how your comment data is processed. One I added 1/2 teaspoon pink Himalayan salt to the floor. It is overpowering, I want to try it real soon. DIRECTIONS. Pound cake is one of the classic cakes that are better known in the South with lots of variations that you can enjoy. All thoughts and opinions are my own. No one would notice anyway. Piper was only a week old last Christmas but this year I’m introducing her to all our fun family traditions including this lemon sour cream pound cake! I have yet to use it in a cake it works just well in many other recipes. Awesome! And I combined half almond, half lemon extract and 1-1/2 tablespoons of butter to the icing. Thank you! I use a nonstick spray coating to grease the pan. 1 cup Lewis Creamery Butter 1 cup shortening 3 cups sugar 5 eggs 8 ounce container of sour cream 1/4 cup milk 3 cups all-purpose flour 1/2 tsp baking powder 2 tsp lemon extract 1 tsp vanilla extract. Hi Sydney! Looking forward to your feedback. Lemon Sour Cream Pound Cake will absolutely make you feel better (pinky swear!!). The secret to baking a perfect pound cake actually lies in the mixing. Cake turned out almost exactly as pictured. I’m making this right now, my first cake also. See the way I nicely adorned mine. Looks yummy, will definitely try this, Hi Haha! It came out really really good!! I look forward to trying your other recipes for dinner. After the cake has cooled you’ll drizzle the glaze over the cake. Hi, Diane. Be sure to cream the butter and sugar together until it starts to look white and fluffy, Then add the eggs one at a time to create volume in the pound cake batter, it usually takes about 5 minutes. The key for working with chickpea flour in sweets is to roast it (either in the pan or naturally during baking bc of the oil in the recipe), it will lose its beany flavor and taste super good. No need to heat up the glaze on the stove. And I used your icing recipe and its the best one I’ve made or tasted. Bake at 325 degrees for one hour. Bake at 325°F for 90 minutes or until a long wooden pick inserted in the center comes out clean. Some of my favorite memories growing up involved staying at her house and eating a slice of pound cake for breakfast. It has officially hit shelves at Central Market locations in Houston, Dallas and Austin. Very rich. I only have salted butter at home. In your case, might be less. While this recipe does call for unsalted butter, given the times we currently live in, I would say just go ahead and use the unsalted butter. Add eggs one at a time, beating mixture after each addition. Im letting it cook for another 10 minutes before checking it again. My cake is currently in the oven @ 325 and it’s been baking for 55 minutes, and there’s no way it’s done. Awesome! Is that fine to use for the cake? Using milk sourced from Grass-Fed cows, this traditionally churned artisan cultured butter completely elevates any recipe. Beat at low speed with a heavy duty mixer for 1 minute, stopping to scrape down sides. I get asked this often, so let me explain. Don’t quite care for almond so only used 3T of real lemon juice and also omitted the zest (don’t care much for it). Lemon Sour Cream Pound Cake –Fluffy, moist with citrusy flavor, drizzled with a refreshingly delicious sweet lemon glaze. Sour Cream Lemon Pound Cake -- a traditional Southern sour cream pound cake that’s fluffy and moist with a citrusy flavor of lemon batter and drizzled with refreshingly sweet lemon glaze on top of the cake.

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