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
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). 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.
