Lemon sour cream pound cake with lemon sour cream glaze

Made  times

"Lemony, and the glaze keeps it moist, even up to a couple of days after!"
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1 h 50 m 0 servings yields 12
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Original recipe yields 0 servings



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  1. Cake:
  2. Combine first 4 ingredients until light and fluffy. Combine the flour, soda and salt and add slowly, half cup at a time, to the wet ingredients. Add the extracts and combine well. Place in greased and floured tube pan or 2 loaf pans. Bake in 350 preheated oven for 1 hour 20 mins, until golden brown and a toothpick inserted in middle comes out clean. Allow cake to sit 20 mins, then invert onto a wire rack to cool.
  3. Glaze:
  4. Cream butter with 2 cups of the powered sugar. Add the rest of the ingredients and beat on low. If a thicker glaze consistency is desired, add up to 2 cups more powdered sugar. Allow the cake to cool completely and glaze.
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