The Best Lemon Sour Cream Pound Cake You’ll Ever Make

Welcome to my kitchen! Today, I’m sharing my lemon sour cream pound cake, a dessert that’s always a hit at family gatherings and potlucks. I first tried a version of this cake at my aunt’s summer barbecue years ago, and I instantly fell in love with the bright citrus flavor paired with that incredibly tender crumb. After tweaking the recipe over time, I’ve perfected what I truly believe is the best sour cream pound cake recipe you’ll ever try.

This cake is perfect for anyone who loves moist lemon pound cake with sour cream and wants something easy, delicious, and fun to bake. The sour cream keeps it incredibly soft, while fresh lemon juice and zest give it that vibrant, tangy brightness. Whether you’re baking for a special occasion or just treating yourself to a homemade dessert, this easy lemon sour cream pound cake will become a staple in your recipe collection. Let’s dive in and see why this classic is a must-try!

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Difficulty: Easy
Calories: ~320 per slice

This recipe is surprisingly quick and easy – perfect for busy afternoons when you want something homemade without the fuss!

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Ingredients

For this lemon sour cream pound cake, you’ll need the following ingredients. The beauty of this homemade lemon pound cake with sour cream is that it uses simple pantry staples you probably already have on hand. You can swap butter with coconut oil for a slightly lighter texture, though I prefer the rich flavor that real butter brings. The sour cream is what makes this cake exceptionally moist and tender, so I wouldn’t recommend skipping it. Brown sugar adds a subtle caramel undertone that makes your cake even more delicious, but granulated sugar works perfectly too.

For the Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (2 sticks)
• 2 1/2 cups granulated sugar
• 6 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons lemon zest (about 2-3 lemons)
• 2 teaspoons pure vanilla extract

For the Lemon Glaze (Optional):

• 1 1/2 cups powdered sugar
• 3-4 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Feel free to make this a glazed lemon pound cake recipe by drizzling the simple glaze over the top once cooled!

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Instructions

Step 1: Preheat your oven to 325°F and generously grease a 10-inch bundt pan or tube pan with butter and flour. This step is crucial – trust me, you don’t want your beautiful lemon sour cream pound cake sticking to the pan!

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. For a soft, tender crumb in your from scratch lemon pound cake, don’t skip sifting or whisking the dry ingredients together.

Step 3: In a large mixing bowl or stand mixer, beat the softened butter and sugar together on medium-high speed for about 4-5 minutes until light and fluffy. This creaming process is what gives pound cake its signature texture.

Step 4: Add the eggs one at a time, beating well after each addition. I like to crack them into a separate bowl first – just in case! This ensures your batter stays smooth and well-incorporated.

Step 5: In a small bowl, mix together the sour cream, lemon juice, lemon zest, and vanilla extract. This is where the magic happens for that moist lemon pound cake with sour cream texture.

Step 6: With your mixer on low speed, alternate adding the dry ingredients and the sour cream mixture to the butter mixture. Start and end with the dry ingredients (flour mixture, sour cream mixture, flour mixture, sour cream mixture, flour mixture). Mix just until combined – don’t overbeat or your cake will be dense.

Step 7: Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.

Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.

Step 9: Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. If making a lemon pound cake with sour cream and glaze, wait until the cake is completely cool before glazing.

Step 10 (Optional Glaze): Whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake and let it set for about 10 minutes before slicing.

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Pro Tips

Tip 1: Room temperature ingredients are key! Cold eggs and sour cream won’t incorporate as well into the batter, which can affect the texture of your dense lemon pound cake recipe. Let them sit out for about 30 minutes before baking.

Tip 2: Don’t overbake! Pound cakes can dry out quickly if left in the oven too long. Start checking at the 60-minute mark and use the toothpick test.

Tip 3: For an extra citrus punch, poke holes in the warm cake with a skewer and brush with a simple syrup made from equal parts lemon juice and sugar. This creates an incredibly moist old fashioned lemon pound cake with amazing flavor.

Tip 4: Grease your bundt pan thoroughly with butter, then dust with flour. This ensures your cake releases cleanly and looks beautiful. Some bakers swear by baking spray with flour – either works great!

Tip 5: Use fresh lemon juice and zest, not bottled. The difference in flavor is remarkable and worth the extra effort of zesting a few lemons.

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Serving Suggestions

This lemon sour cream pound cake is delicious served at room temperature or slightly warmed. I love pairing a thick slice with my morning coffee or afternoon tea – the bright lemon flavor is absolutely perfect with a hot beverage. For dessert, serve it with fresh berries like strawberries or blueberries, which complement the citrus beautifully. A dollop of freshly whipped cream or a small scoop of vanilla ice cream takes it to the next level. You can also toast slices lightly in a skillet with butter for a decadent breakfast treat. This sour cream lemon pound cake recipe is versatile enough for any occasion, from casual family dinners to elegant spring brunches.

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Storage & Reheating

Store your leftover lemon sour cream pound cake in an airtight container at room temperature for up to 4 days. The sour cream keeps it incredibly moist, so it actually tastes even better on day two! If you’ve glazed the cake, wait until the glaze is completely set before covering. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply microwave a slice for 10-15 seconds or warm in a 300°F oven for about 5 minutes. Avoid refrigerating this cake unless absolutely necessary – the cold temperature can dry it out and alter the texture.

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Health & Nutrition Info

One slice of this easy lemon sour cream pound cake contains approximately 320 calories, depending on portion size and whether you add the glaze. While this is definitely an indulgent treat, you can make some lighter substitutions if desired. Try using reduced-fat sour cream or Greek yogurt in place of full-fat sour cream, though the texture will be slightly different. You can also reduce the sugar by about 1/4 cup without dramatically affecting the outcome. For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The recipe contains good amounts of protein from the eggs and some calcium from the dairy. As with any dessert, enjoy it in moderation as part of a balanced diet!

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Conclusion

There you have it – a perfectly moist, tangy, and tender lemon sour cream pound cake that’s sure to impress! This recipe has been a favorite in my kitchen for years, and I hope it becomes one in yours too. The combination of sour cream and fresh lemon creates a cake that’s both rich and refreshing, making it perfect for any season or occasion. Whether you’re baking this homemade lemon pound cake with sour cream for a birthday, holiday gathering, or simply because you’re craving something sweet, it never disappoints.

Try this lemon sour cream pound cake and let me know how it turned out! I’d love to hear your feedback in the comments below. Did you add the glaze? Did you make any fun substitutions? Don’t forget to rate the recipe and share photos on social media – tag me so I can see your beautiful creations!

If you loved this recipe, be sure to check out my other citrus desserts like Orange Cream Cheese Bundt Cake and Lemon Blueberry Loaf. Happy baking!

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FAQ

Can I freeze this lemon sour cream pound cake?
Yes! Your lemon sour cream pound cake freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature for a few hours. If you’re freezing individual slices, they’ll thaw even faster – perfect for quick treats!

What if I don’t have sour cream?
While sour cream is key to the moist texture, you can substitute it with full-fat Greek yogurt in a pinch. The cake will still be delicious, though the flavor and texture will be slightly different. For best results, stick with the sour cream – it’s what makes this the best sour cream pound cake recipe!

Can I make this cake ahead of time?
Absolutely! This cake actually improves in flavor after sitting for a day. Bake it 1-2 days ahead, store it covered at room temperature, and glaze it the day you plan to serve. It’s a great make-ahead dessert for parties and gatherings.

How can I adjust the sweetness?
If you prefer a less sweet cake, you can reduce the sugar to 2 cups instead of 2 1/2 cups. The cake will still have great flavor from the lemon and will be perfectly tender. Keep in mind that pound cakes are traditionally on the sweeter side, so reducing too much may affect the classic texture.

Can I make this in a regular loaf pan instead of a bundt pan?
Yes, though you’ll need two 9×5-inch loaf pans for this recipe, and the baking time will be slightly less – around 50-60 minutes. Check for doneness with a toothpick starting at 45 minutes. A lemon loaf cake with sour cream is just as delicious and makes wonderful gift-giving treats!

Why is my pound cake dense instead of light?
The most common reasons are overmixing the batter or using cold ingredients. Make sure your butter, eggs, and sour cream are at room temperature, and mix just until ingredients are combined. Also check that your baking powder and baking soda are fresh – expired leavening agents won’t give you the rise you need.