Sour Cream & Meyer Lemon Pound Cake

Prep Time: 5-7 minutes
Total Time: 54-60 minutes
Servings: 11 - 12 slices



  • Heat oven to 350°F. Lightly grease 8 ½ x 4 ½ x 2 ½-inch loaf pan. 
  • Stir together cake mix, water, sour cream and melted butter until moistened. Spoon batter into prepared pan.
  • Bake 44-46 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Cool cake completely
  • For Glaze: Whisk together lemon glaze mix from package and lemon juice until glaze is desired consistency. Drizzle over cooled pound cake. Allow glaze to set before serving