sour cream lemon pound cake recipe

Written BySheba G Updated On
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The Best sour cream lemon pound cake recipe

I have been making this sour cream lemon pound cake for years and it is always a hit. The sour cream makes the cake incredibly moist and tender, while the lemon gives it a bright, fresh flavor that is not too sweet. My kids love it for after school snacks and my husband requests it for every family gathering. It is a simple recipe that uses basic ingredients you probably already have in your kitchen.

This cake is perfect for any occasion, from a casual coffee break to a special birthday celebration. The sour cream adds a subtle tang that balances the sweetness, and the lemon zest brings a wonderful aroma. It is also a great way to use up extra sour cream from the fridge. I love that it is not overly heavy, so you can enjoy a slice without feeling guilty.

One of the best things about this recipe is how versatile it is. You can serve it plain, dusted with powdered sugar, or topped with a simple lemon glaze. It also freezes well, so you can make it ahead of time for busy weeks. The combination of sour cream and lemon creates a cake that is both rich and refreshing, and it always gets compliments.

Sour Cream Lemon Pound Cake

4.6 from 1648 votes

A moist and tender pound cake with a bright lemon flavor. The sour cream adds richness and keeps the cake soft for days.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 10Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest

For the Glaze (optional)

1/2 cup powdered sugar
1 tablespoon lemon juice

👨‍🍳Directions

1Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.
2In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5In a small bowl, combine sour cream, lemon juice, and lemon zest.
6Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture, starting and ending with the flour. Mix until just combined.
7Pour batter into the prepared loaf pan and smooth the top.
8Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer
Zester
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 200mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Make sure all ingredients are at room temperature for best results. You can substitute Greek yogurt for the sour cream if needed.

Watch Video Of How Sour Cream Lemon Pound Cake Works

This sour cream lemon pound cake is a reliable recipe that always turns out perfectly. It is my go to for potlucks, brunches, or just a quiet afternoon treat, and it never fails to make everyone happy. I hope you and your family enjoy it as much as mine does.

❓ Frequently Asked Questions About Sour Cream Lemon Pound Cake

1. Can I use Greek yogurt instead of sour cream?

Yes, you can substitute Greek yogurt for sour cream in equal amounts. The cake will still be moist, but the flavor will be slightly less tangy.

2. How do I store this pound cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but bring it to room temperature before serving for best texture.

3. Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

4. Why did my cake turn out dry?

Overbaking is the most common cause of a dry cake. Check for doneness a few minutes early and use a toothpick test. Also, make sure your oven temperature is accurate.

5. Can I add blueberries or other fruit?

Absolutely. Fold in 1 cup of fresh or frozen blueberries (tossed in a little flour) into the batter before baking. This adds a nice burst of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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