Lemon Sour Cream Pound Cake

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.

Ingredients Nutrition

Directions

  1. Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
  2. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
  3. Drizzle evenly with Lemon Glaze.
  4. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.

Reviews

(1)
Most Helpful

I hesitated to use this method to make a pound cake, but I am sure glad I chose it. This is a fabulous easy to make cake that turned out so moist and delicious! Did not make the glaze this time, but will in the future. Served it with a strawberry/raspberry sauce and whipped cream and received raves from everyone. Will go into my "WOW" cookbook for sure. Thanks so much for posting this wonderful recipe!

Marie April 17, 2011

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