Sour Cream Lemon Pound Cake

Ok, I have to admit I have a love for anything lemon.  If you are following me on Pinterest you already know I have a pin board dedicated to lemon recipes. When I saw this recipe in a church cookbook I found at Goodwill I knew this was my next recipe to try. I just love church cookbooks, they always have the best recipes in them.  Growing up my Mom on occasion would make a sour cream pound cake and it was one of my favorite treats she made.  It is just something about the sour cream that makes it so yummy. 

 All ready to go in the oven.  Notice this is well greased and floured. The Pineapple Pound Cake I made before I failed to do this well and it did not turn out pretty, it was good though. I learned my lesson because this one turn out perfect.

 My favorite part of this pound cake as well as my Mom's is this crust that it makes.  To level the cake this yummyness gets sliced off and I couldn't help but sample immediately. The best part of this cake in my opinion.  My Mom is still holding out on me about her recipe. I know in time this will be handed down to me, in the meantime, I can't wait until she makes one again.  Who knows, maybe her recipe will make into my first cookbook. A girl can dream, right?

 While still warm spoon the lemon glaze over the top, oh my!

Sour Cream Lemon Pound Cake

2 sticks butter (1 cup)
3 cups sugar
6 eggs
1 (8oz) container sour cream
1/4 tsp baking soda
1 tsp lemon extract
3 cups sifted flour
1 cup confectioners sugar
1 lemon

Sift flour and measure. Re sift twice more with baking soda. I just use a whisk to stir it up instead of sifting.  Set aside. Cream butter and add sugar slowly, beating constantly. Add eggs 1 at a time. Stir in sour cream. Add flour mixture, about 1/2 cup at a time. Stir in lemon extract and turn into a well greased and floured 10 inch tube pan. I also added about 1 tsp of lemon zest. Bake in moderate oven at 325 degrees for 1 1/2 hours. Cool in pan about 5 minutes before loosening cake around edge with a dull knife. While warm, glaze with 1 cup confectioners sugar mixed with the juice of one lemon.

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  1. I love anything lemon, and the glaze just puts it over the top. Thanks for sharing at Church Supper. Have a blessed week & see you again next Sunday! ~EMM

  2. Visiting from Weekend Potluck! I'm a sucker for lemon and this looks awesome:) Come say hello sometime at

  3. Do I use all-purpose flour or self-rising? Really want to make this. I love lemon too! Thanks!! ~ Brenda

    1. Hi Brenda, I used all purpose flour. Would love to hear how it turns out for you. Everything is better with lemon, right?

  4. Can I use cake flour instead of all purpose flour?


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