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Classic Homemade Sour Cream Pound Cake Recipe with Easy Lemon Butter Glaze

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A dense yet tender sour cream pound cake with a moist crumb and a bright, buttery lemon glaze that adds a refreshing twist to this classic dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240g) full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • For the lemon butter glaze:
  • ½ cup (113g) unsalted butter, melted
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, then line it with parchment paper, leaving an overhang on the sides for easy cake removal.
  2. In a large bowl, use an electric mixer to beat 1 cup (227g) of softened unsalted butter with 2 cups (400g) of granulated sugar for 4-5 minutes on medium-high speed until pale and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition to keep the batter smooth.
  4. Stir in 1 teaspoon of pure vanilla extract and 1 cup (240g) of full-fat sour cream until the batter is thick and creamy.
  5. In a separate bowl, sift together 3 cups (360g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  6. Gradually fold the dry ingredients into the wet batter in three parts using a spatula, mixing gently until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 60-70 minutes, starting to check at 60 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  9. Let the cake cool in the pan for 15 minutes, then lift it out onto a wire rack using the parchment overhang. Cool completely before glazing.
  10. To prepare the lemon butter glaze, whisk together ½ cup (113g) melted unsalted butter, 1 ½ cups (180g) powdered sugar, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and a pinch of salt until smooth. Adjust consistency if needed.
  11. Drizzle the glaze over the cooled cake and let it set for 20 minutes before slicing.

Notes

Use room temperature eggs for better mixing and rise. Avoid overmixing the batter to keep the crumb tender. Use an oven thermometer to maintain steady 350°F heat. Let the cake cool completely before glazing to prevent the glaze from melting and running off. For a dairy-free version, substitute butter with plant-based spread and sour cream with coconut yogurt. For a summer twist, swap lemon zest with orange zest.

Nutrition

Keywords: sour cream pound cake, lemon butter glaze, classic pound cake, homemade dessert, easy pound cake recipe, moist pound cake, lemon glaze

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