THE BEST SOUR CREAM LEMON POUND CAKE
with blackberry glaze
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WHY YOU SHOULD MAKE THIS CAKE
The recipe is easy
Everyone loves it
It's perfectly dense & soft.
You can customize it with different citrus & berries.
- BAKING SODA
- UNSALTED BUTTER
- VANILLA EXTRACT
- SOUR CREAM
- POWDERED SUGAR
Whisk the dry ingredients & set aside. Then, cream the butter & sugar until fluffy. Add the lemon zest, vanilla extract, & eggs.
Add the dry ingredients & sour cream just until the batter is mixed. Pour into a bundt pan. Bake at 350°F for one hour.
Purée the blackberries. Add the purée to powdered sugar to make a thick glaze.
Tip - strain out the seeds & pulp for a smoother glaze!
Pour the glaze over the cooled cake. Garnish with berries, lemon slices, flowers, or anything else you like!
Eat the cake with a scoop of ice cream
Go sans-glaze and serve with whipped cream
Serve with lemon curd & whipped cream
see the recipe
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.
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.