Sour Cream Pound Cake with Vanilla Glaze Recipe

There is something undeniably comforting about a classic pound cake, but when you elevate it with a luscious sour cream addition and a dreamy vanilla glaze, you end up with a showstopper that’s perfect for any occasion. This Sour Cream Pound Cake with Vanilla Glaze Recipe combines the richness of butter and eggs with the subtle tang of sour cream, resulting in a moist, tender crumb that keeps you coming back for more. The final touch of the sweet vanilla glaze ties it all together with a silky finish that’s simply irresistible. Whether you’re a seasoned baker or just looking to delight your friends and family, this recipe will quickly become a beloved favorite in your kitchen.

Ingredients You’ll Need

Gathering the right ingredients is key to ensuring your cake turns out perfectly moist and flavorful. Every component in this recipe plays a crucial role—from the tangy sour cream that adds moisture and tenderness, to the zest that can brighten the flavor with a fresh lemony note. Here’s what you’ll need to bring this cake to life:

• 1 cup unsalted butter (2 sticks), softened: Provides richness and helps create that tender crumb you love.
• 3 cups granulated sugar: Sweetens the cake and helps with browning for a beautiful crust.
• 6 large eggs: Adds structure and moisture, giving the cake that classic pound cake density without being heavy.
• 3 cups all-purpose flour: The base of the cake that gives it stability and texture.
• 1/2 tsp baking powder: Just enough to give the cake a subtle lift, keeping it light and fluffy.
• 1/4 tsp salt: Enhances all the other flavors and balances the sweetness.
• 1 cup sour cream: The star of the show, adding a delightful tang and unbeatable moistness.
• 2 tsp vanilla extract: Brings warmth and depth to every bite.
• Zest of 1 lemon (optional): Adds a fresh, aromatic brightness that complements the vanilla beautifully.
• 2 cups powdered sugar: For the smooth, sweet vanilla glaze topping.
• 2-3 tbsp milk or heavy cream: Adjusts the glaze to the perfect drizzling consistency.
• 1 tsp vanilla extract (for glaze): Infuses the icing with luscious vanilla flavor.
• Pinch of salt (for glaze): Balances the sweetness and enhances the glaze’s flavor.

How to Make Sour Cream Pound Cake with Vanilla Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (165°C) and greasing your bundt or tube pan thoroughly with butter or nonstick spray. A light dusting of flour after greasing helps ensure your cake will come out smoothly without sticking to the pan.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy—usually about 3 to 5 minutes. This aeration is what makes your cake wonderfully tender and gives it a lovely rise.

Step 3: Add Eggs One at a Time

Next, add your eggs one at a time, beating well after each addition. This step keeps the batter well emulsified, which results in a smooth and silky texture when baked.

Step 4: Combine Dry Ingredients and Alternate with Sour Cream

Whisk the flour, baking powder, and salt together in a separate bowl to ensure even distribution. Gradually add this mixture to your butter and egg batter, alternating with the sour cream—begin and end with the flour mixture. This alternating method helps keep the batter from curdling and ensures a balanced, moist crumb.

Step 5: Stir in Vanilla and Lemon Zest

Once your batter is well combined, gently fold in the vanilla extract and lemon zest if you’re using it. The vanilla deepens the flavor, while the lemon zest adds a subtle, refreshing brightness that lifts the entire cake.

Step 6: Bake the Cake

Pour your batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached.

Step 7: Cool Before Glazing

Allow the cake to cool in its pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely; this step is important so the glaze won’t melt into the cake and will have a beautiful sheen.

Step 8: Prepare the Vanilla Glaze

In a bowl, whisk together powdered sugar, milk or heavy cream (start with 2 tablespoons and add more if needed), vanilla extract, and a pinch of salt. Adjust the consistency to be smooth enough to drizzle but thick enough that it sets nicely on the cake.

Step 9: Drizzle the Glaze

Once the cake is fully cooled, generously drizzle the vanilla glaze over the top, letting the sweet icing cascade down the sides in luscious ribbons. This final touch is what makes the Sour Cream Pound Cake with Vanilla Glaze Recipe so unmistakably special.

How to Serve Sour Cream Pound Cake with Vanilla Glaze Recipe

Garnishes

To elevate your cake presentation, consider sprinkling a little extra lemon zest or finely chopped fresh herbs like mint or lavender on top of the glaze. Fresh berries such as raspberries or blueberries also add a vibrant pop of color and a complementary tartness that balances the cake’s sweet richness.

Side Dishes

This cake shines brightly as a stand-alone dessert but pairs beautifully with light sides like fresh whipped cream, vanilla bean ice cream, or a simple berry compote. These additions bring contrasting textures and flavors, enhancing every bite.

Creative Ways to Present

Slice your pound cake thick for brunch gatherings alongside coffee or tea, or cut smaller wedges for cocktail parties where finger foods shine. For a truly indulgent dessert, serve individual slices topped with a dollop of mascarpone and a drizzle of honey—pure bliss!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap and store it at room temperature for up to three days. This ensures the cake stays moist and fresh. If you’ve already glazed the cake, refrigerate leftovers to keep the glaze intact, but bring to room temperature before serving for the best flavor.

Freezing

This cake freezes wonderfully. Wrap individual slices or the entire cake tightly in plastic wrap, then in foil or a freezer-safe container. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator to maintain its tender texture.

Reheating

If you prefer your pound cake slightly warm, pop slices in a toaster oven or microwave for 10 to 15 seconds. The gentle warmth will soften the cake and enhance its buttery, vanilla aroma, making it feel freshly baked again.

FAQs

Can I substitute Greek yogurt for sour cream in this recipe?

Yes! Greek yogurt can be substituted in a 1:1 ratio for sour cream. It will keep the cake moist and tender, though the flavor may be slightly less tangy.

Why is my pound cake dense and heavy?

Pound cake is traditionally dense, but if it feels too heavy, it might be due to overmixing or incorrect oven temperature. Make sure to mix just until combined and use an oven thermometer to ensure accuracy.

Can I use a different pan instead of a bundt pan?

Absolutely! You can bake this cake in a loaf pan or two 9-inch round pans. Just adjust the baking time accordingly, as smaller pans may require less time.

How do I know when the cake is done?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. Avoid opening the oven too early to prevent sinking.

Can I make the glaze ahead of time?

Yes, the glaze can be made up to a day in advance. Store it covered in the refrigerator and whisk in a little milk or cream before drizzling to restore the perfect consistency.

Final Thoughts

There is nothing quite like serving up a slice of this unforgettable Sour Cream Pound Cake with Vanilla Glaze Recipe to your loved ones and watching their eyes light up with delight. It’s a cake that feels special but is entirely approachable, making it perfect for any gathering or just because. I encourage you to make it soon and embrace the joy of baking a classic with a twist that’s sure to become a go-to favorite in your recipe box.

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