This Lemon Sour Cream Pound Cake recipe features a burst of lemon combined with a tender crumb. Serve it drizzled with a tangy lemon glaze or a simple dusting of powdered sugar, for an unforgettable dessert.

How to Serve Lemon Pound Cake

In the warm summer months, pound cake can be served simply with fresh berries such as raspberries or blueberries and whipped cream.
In the cooler months of the year, perhaps a warm fruit compote or a rich dollop of homemade custard.
This lemon cake needs no additional embellishments and can be served all on its own.
Topped with lemon curd. It’s also delicious topped with lemon curd or pastry cream.
Serve it with a scoop of ice cream for birthday celebrations.

Ingredients to Make Lemon Sour Cream Pound Cake Recipe

This amazing Lemon Sour Cream Pound Cake is a recipe from my best selling Melissa’s Southern Cookbook (Affiliate) When I began the process of writing my cookbook, it was truly a labor of love. In it, I share some of my own family’s favorite recipes, and reflect on the Southern cook’s from generations before me, who inspired my love of cooking and baking. Lemon pound cake is one of the classic cake flavors found all throughout the South, and I knew I had to include it. Ingredients you’ll need to make Lemon Sour Cream Pound Cake: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the cake batter.
Leavening – Salt and baking soda give lift to the batter.
Pudding Mix – Instant lemon pudding mix gives a boost to the lemon flavor and gives the cake a tender crumb.
Fats – Salted or unsalted butter for richness. Bring it to room temperature so it will cream easily with the sugar.
Sour Cream – Full fat sour cream gives the batter a creamy texture.
Sugar – Granulated sugar for sweetness.
Whole Eggs – Large eggs stabilize the batter.
Flavoring – Vanilla extract for creamy floral notes.
Citrus Zest – Fresh lemon zest adds a freshness.
Glaze – Powdered sugar, lemon juice and melted butter.

Kitchen Equipment You’ll Need to Make Lemon Sour Cream Pound Cake Recipe

Angel Food Cake Pan also called a tube pan, with or without a removable bottom.
Stand Mixer or Hand Mixer makes light work of creaming the ingredients for the batter.
Mixing Bowls in a few sizes, you’ll need a medium bowl for sifting the dry ingredients and a large bowl for making the batter plus a small bowl to make the glaze.
Large Whisk for sifting the flour with the leavening and instant pudding mix.
Citrus Zester to grate the lemon peel.
Measuring Cups and Measuring Spoons for accurate measuring.
Wire Rack for cooling the pound cake.

How to Make Southern Lemon Pound Cake

Heat Oven and Prepare the Pan: Preheat the oven, butter and flour a tube pan.
Sift the Dry Ingredients: Use a whisk to sift together flour, lemon pudding mix, salt and baking soda.
Cream the Butter with the Sugar: Cream together butter, granulated sugar and vanilla. Beat for 3 minutes until fluffy and pale yellow in color.
Whole Eggs: Add eggs one at a time beating well after each addition.
Combine with the Flour Mixture: On low speed add the sifted dry ingredients alternately with the sour cream until fully combined. Fold in the lemon zest for a pop of fresh lemon flavor!
Transfer the Cake Batter to the Prepared Pan: Pour the batter evenly into the prepared tube pan.
Oven: Bake per the recipe until a toothpick inserted into the center comes back clean.
Cool: Cool completely on a wire rack then drizzle with glaze.

best-southern-lemon-sour-cream-bundt-cake-recipe

Recipe Variations and Substitutions

Butter: You can use salted or unsalted butter in this pound cake recipe.
Sour Cream Substitution: If for some reason you need to replace the sour cream with an alternate ingredient I would recommend using whole fat buttermilk or plain Greek yogurt.
Lemon Pudding Substitution: If you don’t have instant lemon pudding mix, add 2 teaspoons of lemon extract to the batter along with the vanilla extract and increase the amount of sugar to 3 cups total.
Lemon: You could transform this cake into a lime pound cake.
Glaze: The lemon glaze is delicious on this easy pound cake recipe. If you prefer, you could serve it without the glaze simply dusted with additional powdered sugar. (confectioner’s sugar)
Pan Options: You could divide the cake batter and bake it in two loaf pans. You could also adapt this recipe using a large (10-12 cup) bundt pan for a bundt cake.

Storage and Leftovers

Leftovers: This cake will keep in an airtight container, covered with plastic wrap or wrapped in heavy duty aluminum foil either at room temperature or chilled in the refrigerator for up to 1 week. As with any cake, chilling will lengthen the shelf life.
Freezing: This lemon pound cake freezes like a dream. Bake and cool completely then wrap in freezer wrap. You can store it frozen for up to 3 months. Thaw in the fridge and enjoy!

More Southern Pound Cake Recipes to Make

Pound cakes come in a plethora of flavors, and are championed in the South as a favorite dessert option. The serving opportunities with pound cakes are endless, and they’re always a crowd pleaser. More pound cake recipes to try:

My recipes for Million Dollar Pound Cake never disappoints.
This decadent Pecan Praline Buttermilk Pound Cake is moist and tender to the very last forkful.
Banana Pudding Cream Cheese Pound Cake remains a fan favorite and one more way to enjoy one of my all time favorite Southern desserts.
Scratch made Orange Pound Cake.
Buttermilk Pound Cake drizzled with buttermilk glaze.
White Chocolate Cherry Cream Cheese Pound Cake is a delightful way to say “I love you!”
You may also enjoy this recipe for Bakery Style Blueberry Muffins for cake on the run from Recipe Girl.

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