Lemon Sour Cream Pound Cake

Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. A large heavy-duty mixer is the secret to this one-step mixing method.


1 (10-inch) cake

Recipe from

Southern Living


3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 (8-ounce) container sour cream
6 large eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract


Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze.

Note: For testing purposes only, we used a KitchenAid mixer.