Lemon Sour Cream Pound Cake with Lemon Glaze

Step 1

Preheat oven to 325°F.

Step 2

Add lemon zest and sugar to the bowl of a stand mixer or a large mizing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.

Step 3

Add butter and cream for about 3 minutes or until creamy and fluffy.

Step 4

Add eggs one at a time, followed by vanilla, mixing well between each addition.

Step 5

In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.

Step 6

In a medium bowl, whisk together cake flour and baking soda.

Step 7

Fold in ⅓ of dry ingredients to batter until just combined, then fold in with ½ of sour cream mixture. Repeat with another ⅓ of the dry ingredients, then remaining sour cream mixture, then the final ⅓ of dry ingredients.

Step 8

Spray a 10- or 12-cup Bundt pan or tube pan with baking spray, being sure to coat all the crevices.

Step 9

Spoon batter into pan and smooth the top. Bake in preheated oven for 60 minutes, or until a toothpick entered into the center of the cake comes out clean.

Step 10

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 11

In a medium bowl, whisk together powdered sugar, lemon zest, melted butter, and lemon juice until smooth. If needed, add more lemon juice a teaspoon at a time to thin glaze to desired consistency.

Step 12

Pour glaze over cooled cake and let set before serving.