What is the Old-Fashioned Iced Lemon Sour Cream Pound Cake?
The Old-Fashioned Iced Lemon Sour Cream Pound Cake is a nostalgic, citrus-infused dessert that combines the best of both worlds: the dense, rich texture of traditional pound cake with the fresh zing of lemon. What makes this recipe stand out is the use of sour cream, which adds moisture and a subtle tanginess, making the cake incredibly tender. Topped with a crackly, glossy lemon icing, this cake feels like it came straight from your grandmother’s kitchen.
Origin of the Recipe
This recipe is a modern take on the classic pound cake, a beloved dessert dating back to the 1700s in Europe. While traditional pound cakes were made with equal weights of butter, sugar, eggs, and flour, today’s version is often enhanced with ingredients like sour cream, citrus zest, and extracts to deepen the flavor. The addition of lemon in this recipe is a nod to old-fashioned flavors while adding a fresh, vibrant twist.
Ingredients for the Old-Fashioned Iced Lemon Sour Cream Pound Cake
For the Pound Cake
- 3 cups (360g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 6 large eggs, room temperature
- 1 cup (240g) sour cream, room temperature
- ¼ cup (60ml) fresh lemon juice
- 2 tbsp lemon zest (packed)
- 1 tbsp vanilla extract
- Optional: ½ tsp lemon extract for extra punch
For the Old-Fashioned Lemon Icing
- 1 ½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tbsp melted butter (optional—adds richness)
- Pinch of salt (balances sweetness)
Step-by-Step Directions for Preparation
1. Prepare the Pan and Oven
- Preheat your oven to 325°F (165°C).
- Grease and flour your bundt pan very well, or use baker’s spray to ensure the cake comes out easily after baking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt. Set this dry mixture aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together for about 4–5 minutes until the mixture is pale and fluffy.
- Proper creaming is key to getting that fine, tight crumb in your pound cake.
4. Add Eggs One at a Time
- Add the eggs one at a time, making sure to mix well after each addition.
- Scrape down the sides of the bowl to ensure even mixing.
5. Add Sour Cream and Flavorings
- Mix in the sour cream, lemon zest, lemon juice, and vanilla extract.
- If you’re using lemon extract, now is the time to add it for an extra punch of lemon flavor.
6. Incorporate the Dry Ingredients
- Gradually add the dry mixture in two additions, mixing only until the ingredients are just combined.
- Be careful not to overmix, as this can result in a denser cake.
7. Fill the Pan and Bake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 55–70 minutes, depending on your pan size.
- Loaf pans will bake in 55–60 minutes.
- Bundt pans may take 65–70 minutes.
- The cake is done when a skewer or toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Cool the Cake
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before icing.
9. Make the Old-Fashioned Lemon Icing
- In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and a pinch of salt until smooth.
- The icing should be thick but pourable.
- Drizzle the icing generously over the cooled cake, allowing it to set into a shiny, slightly crackly shell.
Tips for Perfect Results
- Room-temperature butter, eggs, and sour cream are essential for ensuring the batter mixes evenly and creates a smooth texture.
- For an extra lemon-forward flavor, consider adding 1–2 teaspoons of lemon zest to the icing.
- Pound cakes improve in flavor after sitting for a day. Wrap the cake well once it has cooled to keep it fresh.
- This cake freezes beautifully! Wrap it tightly in plastic wrap or aluminum foil and freeze for 2–3 months.
Variations of the Old-Fashioned Iced Lemon Sour Cream Pound Cake
While this Old-Fashioned Iced Lemon Sour Cream Pound Cake recipe is fantastic as is, you can easily customize it to suit your tastes:
- Blueberry Lemon Pound Cake – Add 1–2 cups fresh or frozen blueberries to the batter before baking for a fruity twist.
- Almond Lemon Pound Cake – Replace 1 tablespoon of vanilla extract with 1 teaspoon almond extract for a more nutty, aromatic flavor.
- Coconut Lemon Pound Cake – Stir in 1 cup shredded coconut to the batter for added texture and a tropical flair.
- Chocolate Chip Lemon Pound Cake – Fold in 1 cup mini chocolate chips for a sweet, indulgent addition to the tangy lemon flavor.
FAQs about Old-Fashioned Iced Lemon Sour Cream Pound Cake
1. Can I use yogurt instead of sour cream?
Yes, you can substitute plain yogurt for sour cream in this recipe. However, sour cream adds a richer texture, so the result may be slightly lighter with yogurt.
2. Can I make this cake ahead of time?
Yes! In fact, pound cakes often taste better the next day. Make it ahead, let it cool completely, wrap it in plastic wrap, and store it at room temperature for up to 3 days.
3. How do I store this cake?
Store your Old-Fashioned Iced Lemon Sour Cream Pound Cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
4. Can I use a different citrus?
Absolutely! You can easily swap the lemon zest and juice for orange, lime, or grapefruit for a different citrus twist. The icing can also be adapted to match the citrus you choose.
Conclusion
This Old-Fashioned Iced Lemon Sour Cream Pound Cake recipe is a delicious and easy-to-make treat that combines the richness of traditional pound cake with the refreshing tang of lemon. Perfect for any occasion, this cake is sure to become a family favorite. Whether you stick with the classic or try one of the fun variations, this cake’s moist texture, bright flavor, and crackly lemon icing will impress every time. So, grab your ingredients, fire up the oven, and bake yourself a slice of nostalgia today!
