Lemon Sour Cream Pound Cake

Jump Pin Save
1 hour 5 minutes

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This from-scratch Lemon Sour Cream Pound Cake recipe is a super moist and buttery bundt cake that’s easy to make and is bursting with lemony goodness. Fresh zesty lemon, used in the cake as well as the decadent lemon glaze, really steals the show and makes this delicious cake a crowd-pleaser every time!

Subscription Form – New Recipe

Save this recipe for later! Sign up to have this link sent directly to your inbox.

Slices of lemon sour cream pound cake on white plate

I can’t think of anything better than a homemade pound cake. It’s such a moist and rich cake, with a slightly dense texture that’s undeniably delicious.

There are so many ways to make them but this pound cake is for all the lemon lovers. This recipe has an amazing, but not overpowering, lemon flavor made even more delicious by the sweet lemon glaze poured over the top. It’s truly a mouth-watering dessert that the whole family will love.

Whether you’re looking for the perfect sweet treat to take to a potluck or just want a refreshing summertime snack, this lemon sour cream pound cake is exactly what you’re looking for.

For another fantastic cake that is always a crowd pleaser at potlucks, try this Banana Pudding Poke Cake.

Why We Love this Lemon Sour Cream Cake Recipe

  • Uses fresh lemons: Nothing beats the lemon flavor you get from fresh lemons. This recipe uses them in the cake and also in a simple glaze for even more lemon flavor.
  • Freezer-friendly: One of the things that makes this a great dessert is that you can make it in advance and freeze it for a last-minute dessert, sweet treat or breakfast on the go. (Cake for breakfast is a thing, right?)
  • Simple recipe: You don’t have to be a seasoned baker to make this cake. It calls for basic ingredients that anyone can whip up in no time at all…with no special equipment needed.

What’s Needed to Make Lemon Pound Cake

Ingredients for lemon sour cream pound cake

Flour- You’ll use plain flour or all purpose flour for this recipe.

Baking powder- While some traditional pound cake recipes don’t call for a raising agent, the added baking powder in this recipe helps create a soft and tender crumb.

Butter- Butter is the key ingredient to giving this pound cake a rich buttery flavor. For best results you’ll want to use unsalted, room temperature butter.

Sugar- You can use granulated or caster sugar

Eggs- This recipe calls for large eggs. Be sure to let them to sit out until they are room temperature.

Vanilla extract- With the simple flavors in the cake, using a good quality pure vanilla extract is important.

Lemon- You will be using the zest and the juice from fresh lemon.

Sour cream-This gives the pound cake incredible moisture and an ever so slight tang.

Heavy whipping cream-Helps create a rich and shiny glaze for the cake.

Confectioner’s sugar– Sweetens up and tones down the lemon in the glaze.

How to Make this Lemon Sour Cream Pound Cake Recipe

For the Cake

Step 1. Preheat your oven to 350 degrees. Grease and flour a bundt cake pan.

Step 2. Combine flour and baking powder in a large bowl. Whisk together and set aside.

Flour and baking powder in mixing bowl

Step 3. In the bowl of your stand mixer (using the paddle attachment), combine one cup butter, sugar, eggs, vanilla, and lemon zest.

Note: If you don’t have a stand mixer, just add everything to a large mixing bowl and use a handheld mixer instead.

Butter and sugar in mixing bowl

Step 4. Mix at medium speed until all ingredients are combined.

Ingredients for lemon pound cake

Step 5. Add sour cream and 4 tablespoons of lemon juice. Mix until well blended.

Eggs, vanilla and lemon zest added to pound cake batter

Step 6. Turn the mixer to low and add about ¼ of the flour mixture, followed by ½ of the sour cream mixture, then another ¼ of the dry mixture. In between each addition, be sure to mix the ingredients until incorporated. Repeat until all the ingredients have been added.

If you’re using a hand mixer, just add ½ the dry ingredients and ½ the sour cream mixture, mixing well. Follow with the other half of those ingredients. Making sure you scrape down the sides of the bowl, mix well again until all the ingredients in the cake batter are combined.

Batter for lemon pound cake

Step 7. Pour batter into your bundt pan, and smooth out the top so that it’s spread evenly.

Lemon pound cake batter in bundt pan

Step 8. Bake at 350 for 55-60 minutes, until an inserted toothpick in the middle of the cake comes out clean.

Step 9. Allow the pound cake to cool for about 10 minutes in the pan, then flip it onto a wire rack or cake plate before glazing.

To Make the Easy Lemon Glaze

Step 1. In a mixing bowl, whisk together confectioners’ sugar, heavy whipping cream, and 2 tablespoons of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.

Sour cream and lemon juice in bowl

Step 2. Pour the tangy lemon glaze around the top of your cake, letting it fall to the sides. It may be helpful to lay paper towels or parchment paper down under your cake if using a wire rack. Otherwise you may have icing dripping all over your counter.

Store the cake in a cake keeper or other airtight container.

Lemon Cake with glaze poured over the top
Can I Make This Pound Cake in Loaf Pans?

You sure can. Just follow the same instructions but use two loaf pans instead of one bundt cake pan.

The baking times will vary depending on the loaf pan sizes so be sure and take that into account when making this recipe in smaller pans.

Lemon pound cake on a cooling rack with lemons

Can I Freeze Pound Cake That Has Icing?

Absolutely! The best way to freeze this pound cake is to place the cake in the freezer on a sheet pan for about 30 minutes until the frosting has set up nicely.

Take it out and double wrap it in plastic wrap, then a layer of aluminum foil. It will keep fresh for about 3 months in the freezer.

Slices of pound cake on white plate

Variations and Add-ins for this Lemon Cake

  • Toppings: the sweet icing on this cake is perfect just the way it is, but if you want to add a touch more decadence, you can top off slices of the cake with whipped cream and fresh berries.
  • Extracts: Though this recipe calls for vanilla extract, you can switch up the flavors by swapping it out for lemon extract, almond extract or raspberry extract
  • Fresh berries: Adding about 1/2 cup of fresh blueberries or raspberries into the cake batter really gives the cake a tangy twist without compromising the texture.
  • Vanilla cake: Not a lemon fan? No worries! All you have to do is omit the lemon from the recipe and you will have a delicious vanilla old fashioned pound cake.
Slices of lemon sour cream pound cake on white plate

Tips for Making the Best Homemade Pound Cake

  • Allow time for your butter to come to complete room temperature. This ensures it mixes well with the other ingredients. You may be tempted to thaw it out in the microwave (I always am) but be really careful not to melt it. It should be a soft and spreadable consistency and not runny.
  • Let the cake cool in the cake pan for about 10 minutes before turning it out onto a cake plate or cooking rack. If it looks like the cake is going to stick, run a really thin knife around the edges between the cake and the pan to help loosen it.
  • Even if you’re using a non-stick pan, you’ll still want to spray the pan with a little non- stick spray. It’s just always better to be safe than sorry.
  • Don’t go strictly by suggested bake times. Ovens bake differently so it’s always best to test your cake by inserting a long toothpick in center of the cake to be sure it’s done.

Want more Delectable Homemade Dessert Recipes?

Lemon Pound Cake For Recipe Card
4.67 from 6 votes

Lemon Sour Cream Pound Cake


Course Desserts & Sweets
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
If you want a rich cake filled with delicious lemon flavor, you'll love this easy to make Lemon Sour Cream Pound Cake. Perfect for any type of get-together, this tasty dessert is always a favorite!

Ingredients
 

For The Cake

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 6 large eggs room temperature
  • 2 teaspoons vanilla extract
  • Zest of one lemon
  • 1 1/4 cups sour cream room temperature
  • 4 tablespoons lemon juice, freshly squeezed

For The Glaze

  • 2 cups confectioners sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons lemon juice, freshly squeezed divided

Instructions

For The Cake

  • Preheat your oven to 350 degrees. Grease and flour a bundt cake pan.
  • Combine flour and baking powder in a large bowl. Whisk together and set aside.
    3 cups all-purpose flour, 2 teaspoons baking powder
  • In the bowl of your stand mixer (using the paddle attachment), combine one cup butter, sugar, eggs, vanilla, and lemon zest.
    1 cup unsalted butter, 2 cups sugar, 6 large eggs, 2 teaspoons vanilla extract, Zest of one lemon
  • Mix at medium speed until all ingredients are combined.
  • Add sour cream and 4 tablespoons of lemon juice. Mix until well blended.
    2 tablespoons lemon juice, freshly squeezed, 1 1/4 cups sour cream
  • Turn the mixer to low and add about ¼ of the flour mixture, followed by ½ of the sour cream mixture, then another ¼ of the dry mixture. In between each addition, be sure to mix the ingredients until incorporated. Repeat until all the ingredients have been added. (If using a hand mixer, see notes below)
  • Pour batter into your bundt pan, and smooth out the top so that it’s spread evenly.
  • Bake at 350 for 55-60 minutes, until an inserted toothpick in the middle of the cake comes out clean.
  • Allow the pound cake to cool for about 10 minutes in the pan, then flip it onto a wire rack or cake plate before glazing.

For The Glaze

  • In a mixing bowl, whisk together confectioners’ sugar, heavy whipping cream, and 2 tablespoons of lemon juice. If needed, you can add more heavy whipping cream to get your desired consistency. It needs to be fluid but if it is slightly thicker you’ll get that nice white glaze on top of your cake.
    2 cups confectioners sugar, 2 tablespoons heavy whipping cream, 2 tablespoons lemon juice, freshly squeezed
  • Pour the tangy lemon glaze around the top of your cake, letting it fall to the sides. You may want to lay paper towels or parchment paper under the cake if using a wire rack. Otherwise you could have icing dripping all over your counter.

Notes

  • For step 6, if you're using a hand mixer, just add ½ the dry ingredients and ½ the sour cream mixture, mixing well. Follow with the other half of those ingredients. Making sure you scrape down the sides of the bowl, mix well again until all the ingredients in the cake batter are combined.
  • Though this recipe calls for vanilla extract, you can switch up the flavors by swapping it out for lemon extract, almond extract or raspberry extract

Nutrition

Serving: 1g | Calories: 409kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 33mg | Potassium: 128mg | Fiber: 1g | Sugar: 40g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

Did You Make This Recipe?

Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!

Let’s be friends!

Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!

Fun in your inbox

Get the latest recipes, crafts and more straight to your inbox

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment

  1. 4 stars
    This cake is very good. I used a swirl pattern bundt pan. I just mixed lemon juice and 1 1/4 confectioners sugar for the glaze. Instruction #5 would be more clear if the word ”combine” replaced “add”

Similar Posts