If you have ever dreamed of a cake that feels like a warm hug in dessert form, the Sour Cream Pound Cake with Lemon Zest and Vanilla Glaze Recipe is exactly what you need. This cake boasts a tender, moist crumb thanks to the richness of sour cream, perfectly balanced by the fresh brightness of lemon zest and the sweet touch of a vanilla glaze. Whether you’re baking for a special occasion or simply craving a slice of comfort, this recipe promises a delightful experience brimming with classic flavors and luscious textures.
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients, each playing an essential role in creating the perfect balance of flavor and texture. From creamy butter to the zing of fresh lemon zest, every element contributes to the moistness, tenderness, and irresistible sweetness of the cake.
- Unsalted butter (1 cup / 2 sticks): Softened to cream smoothly with sugar, creating a light and fluffy base.
- Granulated sugar (3 cups): Sweetens the cake while helping achieve the right structure during creaming.
- Large eggs (6): Provide richness and help bind the batter together.
- All-purpose flour (3 cups): The key dry ingredient that forms the cake’s tender crumb.
- Baking powder (1/2 tsp): Adds just enough lift to keep the pound cake from being too dense.
- Salt (1/4 tsp): Enhances the flavor of all the sweet and creamy ingredients.
- Sour cream (1 cup): The secret to the moistness and delicate tang in the cake.
- Vanilla extract (2 tsp): Infuses a warm, comforting aroma and flavor throughout the cake.
- Lemon zest (zest of 1 lemon, optional): Adds fresh citrus brightness that balances the richness perfectly.
- Powdered sugar (2 cups): Used to make the creamy, smooth vanilla glaze.
- Milk or heavy cream (2-3 tbsp): Adjusts the glaze consistency for that perfect drizzle.
- Vanilla extract (1 tsp for glaze): Gives the glaze an extra boost of flavor.
- Pinch of salt (for glaze): Balances the sweetness of the glaze beautifully.
How to Make Sour Cream Pound Cake with Lemon Zest and Vanilla Glaze Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 325°F (165°C) and greasing and flouring a bundt or tube pan. This prevents the cake from sticking and ensures a perfectly shaped dessert. Then, in a large bowl, cream your softened butter and sugar together until the mixture turns light and fluffy – this process is vital for a tender crumb.
Step 2: Add the Eggs
Next, add the eggs one at a time, mixing well after each addition. This gradual incorporation helps the batter stay smooth and prevents curdling, which is especially important for such a rich cake.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with spoonfuls of sour cream—start and end with your dry ingredients. This alternating method helps maintain the batter’s structure and moisture without overmixing.
Step 4: Add Vanilla and Lemon Zest
Finish the batter by stirring in the vanilla extract and the optional zest of one lemon. The lemon zest adds a delightful citrus aroma that brightens the rich cake in the best way imaginable.
Step 5: Bake the Cake
Pour the batter into your prepared pan, smoothing the top gently. Bake in the preheated oven for about 1 hour to 1 hour 15 minutes. To check doneness, insert a toothpick into the center—it should come out clean or with a few moist crumbs, never wet batter.
Step 6: Cool the Cake
Once baked, let the cake cool in the pan for 10 minutes to firm up before turning it onto a wire rack to cool completely. This resting time prevents breakage and ensures the perfect texture before glazing.
Step 7: Prepare and Drizzle the Vanilla Glaze
While the cake cools, whisk powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt in a bowl until smooth. Adjust the milk or cream quantity depending on whether you want a thicker drizzle or a thinner glaze. Once ready, drizzle generously over the cooled cake for a beautiful finishing touch.
How to Serve Sour Cream Pound Cake with Lemon Zest and Vanilla Glaze Recipe
Garnishes
Adding fresh garnishes elevates your pound cake from simply delicious to downright stunning. Consider topping slices with fresh berries like raspberries or blueberries, a sprinkle of finely grated lemon zest, or even a few edible flowers to brighten up the presentation and flavor profile.
Side Dishes
This cake pairs beautifully with a variety of sides. A scoop of vanilla ice cream or a dollop of freshly whipped cream complements the richness and acidity in the cake wonderfully. For a lighter contrast, serve alongside a simple mixed green salad with a lemon vinaigrette to echo the citrus notes.
Creative Ways to Present
You can transform the cake into an eye-catching dessert centerpiece by slicing it thick and layering with mascarpone and fresh fruit in a trifle dish. Alternatively, serve individual slices with a drizzle of extra glaze and a sprinkle of toasted almonds or sugared lemon peel for added texture and flair.
Make Ahead and Storage
Storing Leftovers
The Sour Cream Pound Cake with Lemon Zest and Vanilla Glaze Recipe keeps well when stored tightly wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days. This helps retain moisture and freshness without drying out.
Freezing
If you want to enjoy this cake later, simply wrap it tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Freeze before glazing for the best texture, then thaw overnight in the fridge and glaze just before serving.
Reheating
To warm up leftover slices, pop them in a microwave for 15-20 seconds or warm in a low oven (about 300°F) for 10 minutes. This gentle reheating revives the cake’s softness and brings out the aromatic flavors.
FAQs
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute that will maintain the moistness and add a subtle tang, though the texture might be slightly denser.
Do I have to use lemon zest in the cake?
Not at all. The lemon zest is optional but highly recommended for adding a fresh brightness that balances the richness beautifully.
What kind of pan is best for this pound cake?
A bundt or tube pan is ideal as it promotes even cooking and gives the cake its classic shape. Just make sure to grease and flour it well.
Can I make the glaze ahead of time?
Yes! The vanilla glaze can be mixed and stored in the refrigerator for up to 2 days. Just give it a quick stir before drizzling over the cake.
Why is the cake sometimes dense?
Overmixing the batter or not creaming the butter and sugar well enough can cause density. Make sure to follow the mixing steps carefully for a light and tender crumb.
Final Thoughts
If you’re craving a timeless, crowd-pleasing dessert, you really can’t go wrong with the Sour Cream Pound Cake with Lemon Zest and Vanilla Glaze Recipe. The harmony of creamy, tangy, sweet, and citrusy flavors wrapped in a moist, tender crumb makes it an absolute joy to bake and even more fun to eat. Whip up this cake for your next gathering or a cozy afternoon treat — I promise it will become one of your favorites too!
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Sour Cream Pound Cake with Lemon Zest and Vanilla Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Sour Cream Pound Cake is incredibly moist, rich, and buttery with a tender crumb. Enhanced by the tangy sour cream and a hint of vanilla and lemon zest, it’s baked to perfection in a bundt pan and finished with a sweet vanilla glaze. Perfect for dessert or an indulgent snack.
Ingredients
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). Thoroughly grease and flour a bundt or tube pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition to create a smooth batter.
- Combine Dry Ingredients and Sour Cream: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter batter, alternating with the sour cream—beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Add Flavors: Stir in the vanilla extract and the optional lemon zest to enhance the cake’s flavor.
- Bake the Cake: Pour the prepared batter evenly into the greased bundt pan.
- Baking Time: Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt. Adjust the milk or cream quantity to achieve your desired glaze consistency.
- Glaze the Cake: Drizzle the prepared glaze evenly over the cooled cake for a sweet finishing touch.
Notes
- For extra flavor, use fresh lemon zest or substitute with orange zest.
- Make sure all ingredients are at room temperature for best results.
- Do not overmix the batter to avoid a dense cake.
- Use a toothpick test to ensure the cake is fully baked.
- The glaze can be adjusted thicker or thinner by adding more powdered sugar or milk accordingly.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
