Lemon Sour Cream Pound Cake Recipe (with Video)

Preparation of the Cake
1. Preheat your oven to 350 F.
2. In a Stand mixer or bowl mix together butter and sugar.
3. Mix on high for at least 3 minutes until it is fluffy. Make sure to scrape the sides after each minute of mixing.
4. Once the butter and sugar has been creamed add in eggs 1 at a time. After each egg is added, mix on high for at least 45 seconds before adding another egg.
5. In a separate bowl, sift your flour and baking soda together and then add in the salt.
6. Add half of the flour mixture to the creamed butter mixture.
7. Gently mix the flour in. Mixing too fast will cause the cake to lose its fluff.
8. Add the rest of the flour and fold in gently until incorporated.
9. Add sour cream, vanilla, lemon juice and ½ of the zest.
10. Fold that together until everything is incorporated.
11. The batter should be nice and fluffy.
12. To a greased bundt pan add the batter. Only fill the pan to ½ full. If you have a smaller bundt pan, you can add the rest of the batter to it.
13. Bake your pound cake in the oven for 1 hr. 15 minutes. If you insert a toothpick it should come out clean. Let your cake cool for 10 minutes and then remove it from the pan and let it cool on a wire rack.
For the Glaze
1. 1 c. powdered sugar.
2. 1 tbsp. Vanilla extract.
3. ¼ tsp. Fine Sea Salt.
4. 2-3 tbsp. Cold milk.
Glaze Preparation
1. Add sugar, vanilla and salt in a bowl.
2. Whisk in 1 tbsp of milk at a time.