Stephanie's Sour Cream Lemon Poundcake Recipe

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Stephanie's Sour Cream Lemon Poundcake

Stephanie L.


This cake has my favorite flavors.Lemon and vanilla. I don't care for the taste of lemon extract,so I use fresh lemon juice,zest and vanilla.I think this cake is so good because I always get lemons from Leanne's tree!

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3 c flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 c unsalted butter,rm temp.
3 c sugar
6 large eggs
1 t. vanilla
grated zest of two lemons
1 c sour cream,rm. temp


1/4 c butter,softened
2 c powdered sugar
1 t. vanilla
2-3 tablespoons milk
1/2 c fresh lemon juice

Directions Step-By-Step

Preheat oven 325 deg. Butter and flour a 10 inch bundt pan.Sift the dry ingredients together.Set aside, beat the butter and sugar in a large bowl on high speed until light and fluffy about 3 minutes, beat in eggs one at a time then the vanilla and zest. On low speed add the flour mixture alternating with the sour cream beat until smooth scraping down the sides of the bowl often with a rubber spatula, spread evenly in the pan. Bake for about 1 hour.
For the glaze,combine all ingredients together,beat until smooth.Drizzle on top of cake letting glaze drizzle down the sides.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American