Sour Cream Lemon Pound Cake Recipe – Light, moist, and citrusy, drizzled with a refreshingly delicious lemon glaze. A no-fail sweet treat for summer and all year round!
Pound cake is a Southern classic with lots of variations. You can top it with fresh berries, whipped cream, or a scoop of ice cream. And, depending on the flavor, homemade chocolate syrup.
However, this lemon sour cream pound cake doesn’t need anything. Trust me! It’s sooo moist and melt-in-your-mouth that every time I make it, I always take a minute or two to moan in delight. You’ll get some oohs and aahs for sure!
Content…Why Use Sour Cream |
Why Use Sour Cream in Lemon Pound Cake
The sour cream and lemon complement each other in this insanely rich and moist sour cream lemon pound cake. The deliciously sweet tang in your mouth is the perfect cure for even the most challenging sweet tooth. Take it to your next party and soak in all the praise. Because everybody needs a cake to brighten up their day once in a while, right?
So why is sour cream important in baking? This question gets asked often, so let me explain. Sour cream contains fat and acidity, which have a significant impact not only on the cake’s flavor but also on the texture. It delivers a moist and fluffy cake with a tender crumb.
Not only that, but the sour cream’s acidity also delays browning for an even golden color on the outside and a perfectly baked interior. What do you think of the cake’s look? Love the lovely bright golden color!
Ingredient List
- Butter makes everything better. The fat adds richness and flavor, while the small amount of dairy contributes to even browning.
- Sugar – Granulated sugar delivers sweetness and makes a moister cake.
- Sour Cream – Acidity, fat, and dairy all contribute to a moist texture, a good rise, and even browning.
- Eggs are a great binder because we’re not actually depending on gluten to hold it together. And extra fat never hurts.
- Dry Ingredients – All-purpose flour and baking powder are the base for this amazing pound cake. Feel free to replace them with the same measurement of gluten-free options. If you don’t have baking powder, replace it with ½ teaspoon baking soda. The acidity already in the batter will activate it just fine.
- Flavor – Fresh lemon juice, lemon zest, vanilla extract, and almond extract provide incredible taste and aroma.
- Lemon Glaze – Powdered sugar, another lemon, zested and juiced, almond extract, and butter create a mouthwatering glaze. Adjust consistency if needed with water. Of course, the glaze is optional but delicious.
How to Make Lemon Sour Cream Pound Cake
The Lemon Sour Cream Pound Cake
- Preheat oven to 325°F (160°C). Grease a 10-inch tube pan generously with cooking spray—set aside.
- Cream butter and sugar at high speed in a stand mixture until fluffy and looking white, about 5 minutes. (Photo 1)
- Add sour cream and mix for another minute. Stir in the eggs, a little at a time, beating the mixture well between each addition. (Photos 2-4)
- Dry Ingredients – Sift the flour and baking powder into the batter.
- Combine – Add lime zest and juice, vanilla extract, and almond extract. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. (Photo 5)
- Bake – Pour the cake batter into the greased cake pan. Tap the cake pan on the work surface to eliminate large air bubbles. Bake at 325℉ (162℃) until a tester inserted into the center comes out clean, 55–60 minutes. (Photos 6-7)
- Cool for 10 minutes in the pan. Then, transfer your pound cake to a wire rack and let it cool completely before glazing. (Photo 8)
The Lemon Glaze
- Combine confectioners’ sugar, lemon juice and zest, almond extract, and melted butter in a bowl.
- Whisk gently until the mixture is smooth. Adjust the glaze’s consistency as desired with water. It should be thick but pourable.
- Serve – Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.
Recipe Notes
- Thoroughly oil your bundt pan. Also, let the pound cake cool in the pan for about 10 minutes, but try not to leave it too long because it might get sticky.
- Bring your ingredients to room temperature before starting for a better texture.
- Add more glaze if your cake didn’t come out as pretty as you’d like. 😉
- To turn your bundt cake into loaves, divide the batter (10-12 cups) between two 8″x4″ loaf pans.
Make Ahead and Storage Instructions
Any pound cake, especially lemon sour cream, is the perfect make-ahead dessert. It lasts 2-3 days at room temperature, up to a week in the fridge, and 3-4 months in the freezer. I love freezing individually wrapped slices for the unexpected guest. Thaw it gently in the microwave while the coffee brews, and you’re good to go.
What to Serve With Lemon Sour Cream Pound Cake
Whether pairing it with a cup of coffee or lemongrass tea, this lemon sour cream pound cake is even better with homemade whipped cream. Of course, pineapple ice cream is also fabulous with lemon cake.
More Decadent Pound Cake Recipes to Try
- Sweet Potato Pound Cake
- Lemon Blueberry Pound Cake
- Peach Cobbler Pound Cake
- Buttermilk Pound Cake
- Strawberry Pound Cake
Watch How to Make It
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This blog post was originally published in July 2017 and has been updated with additional tips, new photos, and a video
Lemon Sour Cream Pound Cake
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Ingredients
Sour Cream Lemon Pound Cake
- 8 ounces (226g) unsalted butter at room temperature
- 2 cups (400g) granulated sugar
- ¾ cup (170g) sour cream at room temperature
- 5 large eggs
- 2½ cups (315g) all-purpose flour
- 2 teaspoons (10g) baking powder
- 1 medium lemon, juiced and zested (about 3 tablespoons of juice and 1 tablespoon of zest)
- 2 teaspoons (10ml) vanilla extract or almond extract
Lemon Glaze
- 1¾ cups (200g) powdered sugar
- 1 lemon, zested and juiced (about 3 tablespoons (45ml) of juice and 1 tablespoon (6g) zest)
- ½ teaspoon (2.5ml) almond extract
- 1-2 teaspoons (5-10g) salted butter
- 1 tablespoon (15ml) water (adjust to desired thickness)
Instructions
Sour Cream Lemon Pound Cake
- Preheat oven to 160°C/325°F. Grease a 10-inch tube pan generously with cooking spray—set aside.
- Cream butter and sugar at high speed in a stand mixture until fluffy and looking white (about 5 minutes). Add sour cream and mix for another minute.
- Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, then add lime zest and juice, vanilla extract, and almond extract.
- Stir well until everything is fully combined, scraping down the sides of the mixing bowl.
- Pour the cake batter into the greased pan. Tap it on the work surface to eliminate large air bubbles.
- Bake at 325℉ (162℃) until a tester inserted into the center comes out clean, 55–60 minutes. Let it cool for 10 minutes, then transfer it to a wire rack and let it cool completely before glazing.
Lemon Glaze
- In a mixing bowl, combine powdered sugar, lemon juice and zest, almond extract, and melted butter. Adjust the thickness with water if needed for the desired consistency. Gently whisk until the mixture is smooth.
- Adjust the glaze's consistency as desired. It should be thick but pourable.
- Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.
Tips & Notes:
- The secret to baking a perfect pound cake lies in the mixing. Please don’t overmix, or you risk ruining your cake.
- Be sure to cream the butter and sugar until they look white and fluffy. Then, add the eggs one at a time to create volume in the pound cake batter, which usually takes about 5 minutes.
- This cake is somewhat fragile, so take extra care when removing it from the oven and releasing it from the pan. Let it cool in the pan for about 10 minutes before proceeding so it has time to firm up. Then, let it cool completely before glazing.
- I use a nonstick spray coating to grease the pan. If using a bundt pan, thoroughly grease the indentations because they’re notorious for sticking and making it harder to release your cake.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Diane says
Can I use cake flour instead of all purpose flour in this recipe?
imma africanbites says
Hi, Diane. Yes, you can use cake flour, but there’ll be just a sight difference in texture as cake flour creates an airier and lighter cake. So it’s all about preference. Please do let me know how it turns out for you.
Debbie says
I baked my cake today and at 325 my cake cooked for about 1hr 35min? This was based on placing a tester in for doneness
Dawn says
I am allergic to almonds. Can I substitute the almond extract in the icing for something else? Or if I leave it out will it make a big difference?
JOAN OKEKE says
Wow.. Looks yummy.. Please is there any replacement for sour cream? In Nigeria, I have actually never seen it. Can for example yogurt be used instead? Any substitute for it? Thank you for the good work. God bless you
Immaculate Bites says
Hi Joan! Yogurt is a great substitute for sour cream.
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Ashley Walters says
I’ve made this a few times and its definitely a hit among tasters. Very moist which is a plus Thanks so much for sharing God bless
imma africanbites says
Thank you for sharing your feedback, Ashley. God bless you, too!
Barbara says
Can I use a 1/2 sheet cake pan?
imma africanbites says
Hi, Barbara. Yes, you can. But please note that the baking time will vary depending on how deep it is.
LMS says
I have made many Pound Cake Recipes; but this one is by far a favorite! It is so moist and light, everyone who has this cake just loves it, the lemon is a nice addition for summer!!! Thankyou so much Imma for sharing this recipe, it is a keeper!!!
ImmaculateBites says
Awesome! So happy to hear it worked out well for you.
Dee says
Have you made this in loaf pans instead of bundt pans? I need to freeze it and there isn’t enough flat space in my freezer for a bundt.
ImmaculateBites says
Yes, it works with loaf pans too.
Tina says
Hello can use Lemon Extract instead of Vanilla in the cake .
imma africanbites says
I’d recommend almond extract instead of vanilla. I haven’t tried with lemon extract though, but I guess it’ll turn out fine. Let me know how it works. Thanks! 🙂
Wendy says
Hello, I don’t have a bundt pan–would it be all right to bake this cake in a normal round or rectangular pan?
Thanks!
Wendy
ImmaculateBites says
Hi Wendy! Yes, it would do just fine. The baking time will vary depending on how deep it is. In your case, might be less. Adjust time if as needed. Happy Cooking!!!
Roosevelt Ware Jr says
I have made this recipe and fell in love.
Here’s one question that is killing me the different colors icing what’s the trick here.
ImmaculateBites says
No trick here , it’s just the lemon doing it’s thing to the icing .
Kelsey says
Love love the cake. Very rich. Better than those sold in stores. Please calories 476 is for how many grams thanks
Hawa says
Hello, so I did not see where the squeezed lemon juice was used on the cake batter. Looks yummy, will definitely try this
ImmaculateBites says
Hi Haha! It’s added together with the lemon Zest . Do let me know how it works out for you.Thanks
Brittany Nguyen says
In the icing recipe it says add water although water is not in the ingredient list in the recipe. How much water do I add?
ImmaculateBites says
Add about a Tablespoon or more, adjusting as you go til you get desired thickness.
Didina Gnagnide Angorinie says
Wonderful and simple cake! Do you think I could halve the sugar to make it a breakfast cake? How sweet does it taste?
Ps: if you want to try something weird but surprisingly good, try replacing (in weight) the wheat flour with chickpea flour in cakes like this one – you can find chickpea flour as farina di ceci or besan (though besan is slightly different, but here the difference is almost irrelevant). Not only is it gluten free for people with coeliac, but it is also richer in fiber and protein and tastes damn good in sweets with lemon and coconut. I think it would go well with this cake (using some brown sugar – it goes very well with it) though it will have a different, ‘browner’ taste.
Naima says
I make my own chickpea flour by just grinding raw chickpeas. I have yet to use it in a cake it works just well in many other recipes.
ImmaculateBites says
Awesome! Thanks for sharing !!!
ImmaculateBites says
It’s fairly sweet Didi. Cutting back would make it slightly sweet and great with tea or coffee. The chickpea sounds really intriguing. It is overpowering, I want to try it real soon. Am home with five kids -doing a lot of baking
Didina Gnagnide Angorinie says
If you want to check if you like chickpea flour in sweets before – try it in a cookie (there are various recipes around). The key for working with chickpea flour in sweets is to roast it (either in the pan or naturally during baking bc of the oil in the recipe), it will lose its beany flavor and taste super good. Another recipe you might want to check is besan ladoo. They are really good but made in a pan so you might want to avoid that in the summer. One good author who has worked a lot with chickpea flour is Camille Saulsbury, she has some recipes in her blog Power Hungry (she also uses it in power bars to keep them together – it works!)
Thank you for the reply 🙂 and good luck with the kids XD