Lemon Sour Cream Pound Cake Recipe – the most AMAZING pound cake I’ve ever eaten! So easy and delicious! Top the cake with a lemon glaze for more yummy lemon flavor. Serve the cake with whipped cream, mint and fresh berries. I took this to a party and everyone asked for the recipe!
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Stop what you are doing and make this Lemon Sour Cream Pound Cake right now! It is the most AMAZING pound cake we’ve ever eaten!! It is so light and full of great lemon flavor. I took one bite and knew I was in trouble. SO good! The lemon glaze really puts this over the top. We served this with some whipped cream and vanilla ice cream. This would be a great dessert to take to a potluck. I guarantee there won’t be any leftovers!
How to Make Lemon Sour Cream Pound Cake
This cake is surprisingly easy to make from scratch. Start with beating together butter and sugar until it is light and fluffy in the bowl of an electric stand mixer. Next add in the eggs, making sure to mix well after adding each one. Slowly add in flour, pudding mix, salt, and baking soda alternately with sour cream and lemon zest. Pour the batter into a greased tube pan and bake in a preheated oven until a toothpick inserted into the center of the cake some out clean. Remove the cake from the oven and cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack. Once the cake has cooled, top it with a simple glaze made with powdered sugar, lemon, and vanilla. YUM!
Helpful Tips & Frequently Asked Questions
- Do not make the pudding, you are only going to use the powdered mix.
- For best results, have all of your ingredients at room temperature. Eggs, butter, milk – everything. I usually set it all out in the morning and bake the cake around lunchtime. It never fails me!
- One cup of cake flour weighs 4.25-ounces or 120 grams. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
- I recommend using full fat sour cream in this cake.
- If you don’t have a stand mixer, you can make the cake in a large mixing bowl with a handheld electric mixer.
- You can make the cake in any pan you would like. Loaf pan or Bundt Pan.
- If using a Bundt pan I suggest using a large 15-cup Bundt cake pan. If using a smaller bundt cake pan, you will have leftover batter.
- I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
- Can Lemon Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
- Can freeze the whole cake or cut it into slices.
- The frozen cake will keep up to 3 months in the freezer.
- Store the cake in an airtight container at room temperature or in the fridge for 3 to 5 days.
How to Serve Lemon Sour Cream Pound Cake
Serving lemon sour cream pound cake is super easy and delicious! Just cut a nice, thick slice and sprinkle a little powdered sugar on top to keep it simple. A scoop of vanilla ice cream or a bit of whipped cream goes great with it, adding a nice creamy touch. Fresh berries like strawberries, blueberries, or raspberries add a pop of color and taste amazing with the lemony flavor. If you want to go all out, drizzle extra lemon glaze or warm berry sauce over each slice. And don’t forget a cup of coffee or iced tea to round it all out—it’s the perfect combo!
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Lemon Sour Cream Pound Cake
Equipment:
Ingredients:
Cake
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant lemon pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups butter, room temperature (3 sticks)
- 2¾ cup sugar
- 2 tsp vanilla extract
- 6 large eggs
- 8 ounces sour cream
- 2 Tbsp lemon zest
Glaze
- 1½ cups powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp butter melted
Instructions:
- Preheat oven to 325ºF. Butter and flour a 10-inch tube pan. Set aside.
- Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.
- Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
- Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
- Pour into prepared pan and place in the oven.
- Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
- Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
- To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over cooled cake.
Steph
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Have you ever frozen this cake? I’d like to make one ahead of an event.
You can freeze it
I made this cake and loved the way it taste. My question is I had a few gummy ares in the cake. My ingredients were at room temperature. Any idea why this occurred. I really love this cake and would love to make it again. Any idea is recommended. Thanks in advance.
This cake is DELICIOUS! Everyone loved it! Thanks for sharing your recipe. It will become one of my family favorites.
Have you ever added fresh blueberries? If so, so you have to adjust anything or cooking time?
I haven’t added blueberries. I wouldn’t think it would change the cooking time.
OMG!!! This is, without a doubt, one of the best cakes I have ever made. Only one problem….i can’t stop eating it, it’s so good!!
Wonder if anyone has made this with gluten free flour?
Sure have !!!! Twice actually….. still amazing!!!
can I use this in a 9×13 pan and how long to bake?
I haven’t made this in a 9×13-inch pan, so I can not say what the cook time would be.
Can blueberries be added?
Hello, I love your recipe. How can I reduce the recipe for a 6in Poundcake?
This cake was delicious! I didn’t have the regular angel food “tube pan” it calls for, so I just used my usual bundt cake and had to cook it longer. The cake was delicious, and not dry. The icing was a little more tart than expected, so I added more sugar and milk to get the texture/sweetness I wanted. Thanks for the recipe!
Just have a question. Can you use a large springform pan that has a center hole
like a tube pan does?
Thanks
I don’t know. I’ve only made this in a tube pan. Does your springform pan have an 18-cup capacity? My guess is that your pan is too small.
This lemon pound cake is outstanding! I made this for Christmas Eve..it turned out perfect! Cake was moist and had the perfect pound cake density, and the glaze was spot on! Definitely making this again!
I made this wonderful cake yesterday for a family get-together. It was very flavorful and looked beautiful. I only gave it 4 stars because it was extremely dense. I will make this again, but will use a loaf pan and make 2-3 loaves (it’s a ton of batter) and also add more baking powder and baking soda.
This is a awesome cake.
I can’t find lemon pudding, can i substitute vanilla pudding instead?
I decided to make this for my dad, and I hope he was able to taste a piece because he’s battling Stage 4 Lung Cancer. I sent some to my employees at my job and they wanted more!!! The cake was delicious!!!!❤❤
This is Pound cake perfection! It bakes up so nicely with a bonus crunchy top. The lemon pudding and lemon zest give it a alight lemon flavor…and then you add the icing which is sweet..but tart and get that lemon punch that burst in flavor in the perfect bite. I baked this cake 3 times in one week after finding the recipe. This was because i needed to get a piece for myself. My family and friends could not stop eating it. Truly Pound Cake perfection!