Name: Sour Cream Lemon Pound Cake With Blackberry Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 Slices
Cuisine: American

Sunday Table

February 19, 2025

Soft, tender, lemony pound cake topped with a tart blackberry glaze. Perfect for BBQs, holidays, and summer get-togethers!

13 Ingredients

HARD

Sour Cream Lemon Pound Cake With Blackberry Glaze

Sour Cream Lemon Pound Cake With Blackberry Glaze cover

From the Cook

1/6

Sour Cream Lemon Pound Cake With Blackberry Glaze

Sunday Table

Ingredients

Slices

WarningMilk and 7 other allergens identified

Instructions

Sour Cream Lemon Pound Cake

Preheat oven to 350°F**. Grease a Bundt cake pan with cooking spray or neutral oil. Then, whisk together the flour, Kosher salt, and baking soda in a small bowl. Set aside.

In a medium mixing bowl, cream the butter and sugar until incorporated, about 4 minutes. (The mixture may be a little sandy). Add the lemon zest and vanilla. Then, mix in the eggs one at a time until incorporated.

Add half of the flour mixture, followed by half of the sour cream. Repeat with the remaining flour mixture and sour cream, just until mixed. A few lumps are ok! Pour the batter into the Bundt cake pan until smooth.

Bake for 60-75 minutes*** until an inserted toothpick comes out with just a few moist crumbs. Let cool in the pan for about 15 minutes, and then let cool completely on a cooling rack.

Blackberry Glaze

Place a fine-mesh sieve over a small bowl and set aside. If you are using frozen blackberries, let them thaw completely on the counter or heat them in a saucepan over medium heat, stirring constantly, until completely thawed.

Pour the blackberries in a food processor (or blender) and puree the berries until they are completely smooth. Strain the blackberry puree through the fine-mesh sieve, pressing with a wooden spoon to get out as much juice as possible. Discard the leftover seeds and pulp.

In a medium bowl, whisk together the powdered sugar and 1/4 cup of blackberry juice until a thick glaze forms. Thin the glaze with milk (or blackberry juice) 1 Tablespoon at a time until your glaze is thick but pourable. It should be the consistency of honey.

Pour the blackberry glaze over the cooled sour cream lemon pound cake. Decorate as desired. Let the glaze set at room temperature for at least 20 minutes before serving.

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Zest Magic 🍋
Grate lemon zest directly into the sugar before creaming to release maximum citrus oils and intensify the lemon flavor throughout the cake.
Sour Cream Secret 🥛
Bring sour cream to room temperature before mixing to ensure smoother batter incorporation and a more tender, even crumb texture.
Glaze Consistency Trick 💧
For a perfect blackberry glaze, strain half the berries to remove seeds while keeping some whole berries for texture and visual appeal.
Pan Preparation Pro 🧈
Use a flour-and-butter method to grease the pan, ensuring the cake releases cleanly and maintains its beautiful shape after baking.
Cooling Technique 🍰
Allow the pound cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottom and maintain ideal texture.

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About the Cook

Sunday Table

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