Published on December 22, 2018 | Last Updated on December 1, 2021
Some of my favorite memories growing up involved staying at her house and eating a slice of pound cake for breakfast. This cake is the definition of comfort food for our family and since my grandparents are coming to town tomorrow for Christmas, I figure this is the perfect time to share this lemon sour cream pound cake recipe.
Piper was only a week old last Christmas but this year I’m introducing her to all our fun family traditions including this lemon sour cream pound cake! I put my own twist on it by using Lewis Road Creamery Butter from New Zealand. Using milk sourced from Grass-Fed cows, this traditionally churned artisan cultured butter completely elevates any recipe. It has officially hit shelves at Central Market locations in Houston, Dallas and Austin.
I firmly believe the quality of the ingredients will determine how something tastes in the end. This butter is no exception. It’s made with the best ingredients and you can tell in the flavor. I cannot wait to add a pat of it to a warm biscuit Christmas morning. I know it’s going to be so, so good! But I digress. Back to the best lemon pound cake ever. The lemon sour cream pound cake recipe isn’t overcomplicated and but you definitely want to be patient with adding the glaze at the end. You want to wait until it’s cooled so it doesn’t melt off the cake.
Pound cake is a very old cake, originally made with 1 pound of butter, eggs, sugar, and flour. It was originally called ‘pound cake’ because it contained one pound each of eggs, butter, and sugar in its original recipe in the 18th century.
It was believed that this cake’s origins can be traced to Medieval England where rich cakes were baked in special containers known as ‘pound pots’.
1 cup Lewis Creamery Butter
1 cup shortening
3 cups sugar
8 ounce container of sour cream
1/4 cup milk
3 cups all-purpose flour
1/2 tsp baking powder
2 tsp lemon extract
1 tsp vanilla extract
1 cup confectioners’ sugar
1/4 cup milk
1 teaspoon lemon extract
Preheat oven to 325 degrees. Cream butter and shortening; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs one at a time, beating mixture after each addition. Then you’ll add sour cream and milk and stir until smooth. In a separate bowl mix flour and baking powder until combined. slowly add to the creamed mixture make sure it’s fully combined before adding more. Stir in lemon and vanilla extract.
Pour mixture into a greased and floured 10 inch bundt pan. Bake at 325 degrees for one hour.
While the lemon sour cream pound cake is cooling, you’ll mix up the glaze in a small bowl. After the cake has cooled you’ll drizzle the glaze over the cake. I typically like to let the glaze harden a bit then add anything drizzle. I promise you won’t regret it.