Lemon Pound Cake Recipe with Glaze

Dessert Bundt Cake with Lemon Zest, Sour Cream and Icing Drizzle

Feb 18, 2010
Donna Diegel

Decorate Cakes with Edible Pansies - kstoesz,sxc

Moist Sour Cream Lemon Pound Cake, baked in a Bundt pan, drizzled with powdered sugar glaze, is sweet and tart with fresh lemon peel and juice. Make two, freeze one.

This old-fashioned Sour Cream Lemon Pound Cake is a perfect dessert for Easter brunch, a wedding shower, to serve at high tea, or for a refreshing burst of spring. Drizzle with lemon icing and decorate with edible flowers for a dainty look.

Nordic Ware Platinum Bakeware Bundt Pan

Bake the Sour Cream Lemon Pound Cake in a decorative Nordic Ware Platinum Bakeware Bundt pan (also known as a tube pan). They come in all shapes and sizes like the majestic Cathedral Bundt pan, Castle Bundt Pan and Fairytale Cottage Bundt. Stylish baking pans include the Bavaria Bundt Pan and the flowery Fleur De Lis Bundt Pan. Nordic Ware holiday pans brighten up the festivities with a Holiday Wreath Pan, Holiday Tree Bundt Pan or the Star Bundt Pan. For kids, the playful Backyard Bugs pan wins hands down every time. Most of the big Nordic Ware Bundt pans hold 10 cups of batter, and best results are achieved when the Bundt pan is sprayed prior to baking.

Sour Cream Lemon Pound Cake Recipe

3 Tablespoons plain breadcrumbs, not flavored, finely crushed
3 1/4 cup all purpose flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs, room temperature
2 teaspoons pure lemon extract
1 1/2 Tablespoons lemon zest, grated
1 cup (8 ounce container) sour cream, fat free or regular
2 Tablespoons lemon juice, fresh squeezed
1 cup confectioners' (powdered) sugar

How to Make Lemon Pound Cake

Preheat oven to 350 degrees F. Prepare 10" Bundt or tube pan by spraying with vegetable spray, and sprinkling the inside with breadcrumbs. Make sure to get in all the nooks and crannies.
Sift all-purpose flour, baking soda and salt in a large bowl, and set aside.
In another large bowl, with an electric mixer fitted with a paddle attachment, beat softened butter until fluffy. Add sugar 1 cup at a time, and beat until light and fluffy scraping sides of bowl as necessary. Beat in eggs one at a time, scraping again. Add lemon extract and lemon zest and beat again.
With mixer on low speed, mix in dry ingredients one cup at a time, just until blended. Scrape bowl again.
Fold in sour cream with a rubber spatula, making sure to incorporate well.
Spoon Lemon Pound Cake batter into prepared Bundt pan, and bake for 50 to 60 minutes, or until toothpick comes out clean. Let cool in the pan for about 10 minutes, then gently turn out onto a wire rack, and let cool completely.
When cake is totally cool, mix confectioners' sugar with fresh lemon juice until smooth. Drizzle over the Lemon Pound Cake and let icing dry.
Serves 12. Wrap leftovers with plastic wrap and refrigerate for longer storage.

Lemon Poppy Seed Pound Cake Variation: Add 1/4 cup black poppy seeds when adding sour cream. Bake as directed above.

If you love lemon desserts, try the Classic Lemon Meringue Pie, Lemon Tea Cake and Lemon Poppy Seed Tarts.