Description
Delight in the rich, moist texture of this classic Sour Cream Pound Cake, enhanced with a subtle hint of vanilla and optional lemon zest. Perfectly baked to golden perfection and finished with a smooth vanilla glaze, this cake is an irresistible treat for any occasion.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter (2 sticks), softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- Zest of 1 lemon (optional)
Vanilla Glaze
- 2 cups powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 3-5 minutes. This step is crucial for a tender crumb.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, making sure each egg is fully mixed in before adding the next to maintain emulsion and texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined to avoid overworking the batter. Stir in the vanilla extract and lemon zest if using for a fresh aroma.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes to settle. Then, transfer it onto a wire rack to cool completely before glazing.
- Prepare the Glaze: In a bowl, whisk together powdered sugar, milk or heavy cream, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Glaze the Cake: Drizzle the vanilla glaze over the fully cooled pound cake, allowing it to set before slicing and serving.
Notes
- You can substitute lemon zest with orange zest for a different citrus flavor.
- Make sure all ingredients are at room temperature for best mixing results.
- Use a toothpick test to check doneness to prevent overbaking.
- The glaze can be thickened or thinned to your preference by adjusting milk or powdered sugar.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
