lemon sour cream pound cake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best lemon sour cream pound cake recipe

I’ve been making this lemon sour cream pound cake recipe for years, and it’s still a favorite in my household. The combination of tangy lemon and rich sour cream is a match made in heaven. The cake is moist and flavorful, with a subtle citrus flavor that’s perfect for springtime or any occasion.

My kids love it when I make it for breakfast or as a snack, and I love that it’s a relatively healthy option compared to other sweet treats. This recipe has been passed down through generations of home cooks, and I’m happy to share it with you today. The key to making this cake is using high-quality ingredients and taking the time to properly mix the batter.

Don’t overmix, as this can result in a dense cake. Instead, mix just until the ingredients are combined, then stop. The result is a light and fluffy texture that’s just right.

This cake is also perfect for brunch or as a dessert at family gatherings. It’s easy to make ahead of time and freezes well, so you can whip up a batch whenever you need it. My family loves this cake so much that they’ve even requested it for their birthdays!

As an added bonus, the lemon flavor is great for using up any leftover lemons you might have on hand. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake

4.8 from 1427 votes

A moist and tender pound cake with a bright lemon flavor, enriched with sour cream for a soft crumb. This classic cake is perfect for dessert or an afternoon tea treat.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk
1 teaspoon lemon zest

👨‍🍳Directions

1Preheat your oven to 325°F.
2Grease and flour a 10-inch bundt pan thoroughly to ensure the cake releases easily.
3In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
4The mixture should look pale and airy.
5Add the eggs one at a time, beating well after each addition until fully incorporated.
6Scrape down the sides of the bowl as needed to ensure even mixing.
7In a separate medium bowl, whisk together the flour, baking soda, and salt.
8In a small bowl, combine the sour cream, lemon zest, lemon juice, and vanilla extract.
9Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture, beginning and ending with the flour.
10Mix on low speed just until combined after each addition, being careful not to overmix.
11Pour the batter into the prepared bundt pan and spread it evenly.
12Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
14While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, milk, and lemon zest until smooth.
15Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
16Let the glaze set for about 15 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Zester
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. The cake can be stored in an airtight container at room temperature for up to 3 days. You can also add a teaspoon of poppy seeds for a lemon poppy seed variation.

Watch Video Of How Lemon Sour Cream Pound Cake Works

This lemon sour cream pound cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something delicious to serve your family on a Tuesday night. The best part?

It’s easy to make ahead of time and freezes well, so you can whip up a batch whenever you need it. Plus, with its moist texture and subtle citrus flavor, this cake is perfect for springtime or any occasion when you want something light and refreshing.

❓ Frequently Asked Questions About Lemon Sour Cream Pound Cake

Q: What type of flour should I use for this recipe?

A: For the best results, use all-purpose flour with a high protein content (such as bread flour). This will help the cake rise properly and give it a tender crumb.

Q: Can I substitute the sour cream with regular yogurt?

A: No, don’t substitute the sour cream with regular yogurt – the acidity in sour cream is essential for balancing the flavors in this recipe.

Q: How long does it take to make this cake?

A: With some prep work ahead of time (such as zesting the lemons), you can have this cake mixed and ready to bake in about 20 minutes – including prep time.

Q: Can I use bottled lemon juice instead of fresh lemons?

A: While bottled lemon juice will work in a pinch, fresh lemons are always better – they add a depth of flavor that’s hard to replicate with store-bought juice.

Q: How do I store leftover cake?

A: To keep leftover cake fresh for longer, store it in an airtight container at room temperature or freeze it for up to 2 months.

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.

Similar Posts