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Warning0 allergens identified
Sour Cream Lemon Pound Cake With Blackberry Glaze
Sour Cream Lemon Pound Cake
Blackberry Glaze
Sour Cream Lemon Pound Cake
1
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.
2
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.
3
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.
4
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
1
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.
2
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.
3
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.
4
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.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, sour cream, and butter to room temperature before mixing to ensure proper emulsification and a tender, even crumb structure throughout the cake.
- Zest Before Juicing 🍋Zest your lemons before cutting them in half to juice, capturing the aromatic oils that provide intense lemon flavor without the bitterness of the white pith.
- Sour Cream Substitution Trick 🥄If sour cream curdles when added to warm batter, temper it first by whisking a few tablespoons of batter into the sour cream, then fold the mixture back in to prevent lumps.
- Blackberry Glaze Strain Method 🫐Press cooked blackberries through a fine mesh strainer to remove seeds, creating a smooth, glossy glaze that clings beautifully to the cake without graininess.
- Cooling Prevents Glaze Melting 🧊Let the pound cake cool completely to room temperature before applying the blackberry glaze, preventing it from melting off and ensuring an elegant, set finish with vibrant color.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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