THE BEST SOUR CREAM LEMON POUND CAKE

with blackberry glaze

WHY YOU SHOULD MAKE THIS CAKE

It's foolproof The recipe is easy Everyone loves it It's perfectly dense & soft. You can customize it with different citrus & berries.

INGREDIENTS

- FLOUR - BAKING SODA - UNSALTED BUTTER - SUGAR - LEMONS - VANILLA EXTRACT - EGGS - SOUR CREAM - BLACKBERRIES - POWDERED SUGAR

01

Whisk the dry ingredients & set aside. Then, cream the butter & sugar until fluffy. Add the lemon zest, vanilla extract, & eggs.

02

Add the dry ingredients & sour cream just until the batter is mixed. Pour into a bundt pan. Bake at 350°F for one hour.

03

Purée the blackberries. Add the purée to powdered sugar to make a thick glaze.

Tip - strain out the seeds & pulp for a smoother glaze!

04

Pour the glaze over the cooled cake. Garnish with berries, lemon slices, flowers, or anything else you like!

SERVING IDEAS

Eat the cake with a scoop of ice cream

Go sans-glaze and serve with whipped cream & berries

Serve with lemon curd & whipped cream

CUSTOMIZE YOUR CAKE

Customize your sour cream lemon bundt cake with different kinds of citrus and berries! Lime, orange, grapefruit, strawberries, blueberries, & cherries will all work.

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.