With Easter this weekend, my mom and I wanted to share a delicious, refreshing dessert that everyone will love! This is the perfect addition to any meal and the subtle lemon flavor is a crowd pleaser! Please note- this pound cake comes together quickly, but does require an extended baking time (up to 1.5 hours), so keep that in mind! This one would be great to make the day before- just add the glaze overtop prior to serving.
Lemon Sour Cream Pound Cake
Ingredients:
- 3 cups all purpose flour
- 3.4 oz box instant lemon pudding
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 8 oz sour cream
- 2 tablespoon fresh lemon zest
- Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoon fresh lemon juice
- 1 tablespoon butter melted
Instructions:
- Preheat the oven to 325 F. Butter and flour a bundt pan. Set aside.
- In a medium size mixing bowl, use a whisk to mix together flour, lemon pudding mix, salt, and baking soda.
- Using an electric mixer on medium high, cream together butter, granulated sugar and vanilla. Beat for 3 minutes until fluffy and pale yellow in color.
- Add eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
- Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix on low speed until fully combined then increase the speed to medium, beating for 30 seconds or just until fully combined.
- Use a large nonstick spatula or spoon to stir in the fresh lemon zest by hand. Pour the batter evenly into the prepared bundt pan.
- Bake for 1 hour 30 minutes or until a toothpick inserted in the center comes back clean.
- Cool in the pan on a wire rack for 15 minutes.
- To prepare the glaze: In a small bowl, mix together powdered sugar, lemon juice and melted butter. Drizzle over the cooled cake. Alternately, dust with powdered sugar.
- Store leftovers in an airtight container at room temp or chilled.
Notes*
If you don’t have instant lemon pudding mix, add 2 tsp lemon extract to the batter along with the vanilla and increase the amount of sugar to 3 cups total.
We hope you enjoy this delicious cake! It is a perfect spring or summer dessert and always one of everyone’s favorites. As always, we love seeing your tags on IG- make sure to tag me if you make any of our recipes! Love, Nina and Alexa
