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Sour Cream Lemon Pound Cake

  • Servings

Ingredients

For the cake:
  • 1 1⁄2 cups of all purpose flour
  • 1 pkg. lemon instant pudding
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup sugar
  • 2 tbsp. butter, softened
  • 1 lemon, zested
  • 3 eggs, jumbo
  • 1 tsp. vanilla extract
  • 2 tsp. lemon extract
  • 1/2 cup lemon juice, freshly squeezed
  • 1/2 cup veg oil
  • 3/4 cup Friendship Dairies® sour cream

For the topping:
  • 1 cup Friendship Dairies® sour cream
  • 3 tbsp. honey
  • 1 lemon, juiced and zested

Directions

  1. Bring all ingredients to room temperature.
  2. Preheat oven to 350 degrees
  3. Grease an 8 1⁄2 x 4 1⁄2 loaf pan with non-stick cooking spray
  4. Sift the first 5 ingredients into a mixing bowl and set aside.
  5. In another bowl mix sugar, butter, and lemon zest until light and fluffy.
  6. Add the eggs one at a time until well combined.
  7. Combine lemon juice and sour cream, stirring until loosened. Add mixture to eggs.
  8. Add oil, vanilla, and lemon extract.
  9. Add 1/3 of the flour mixture to the wet ingredients and stir until combined. Repeat until all flour is used.
  10. Pour batter into pan and bake for 50–60 min. Cool cake for 10 minutes. Once cool enough to handle, remove it from pan and place on a wire rack to cool completely before adding the sour cream topping.
  11. Combine ingredients for topping and mix until smooth.
  12. Spoon over cooled cake and serve.
  • 5 min
  • 5 min

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