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.

Homemade 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. How to make Lemon Sour Cream Pound Cake:

Flour – All purpose flour sifted together with instant lemon pudding mix, salt and baking soda.
Fats – Salted or unsalted butter. Bring it to room temperature so it will creasily with the sugar.
Sour Cream – Full fat sour cream, this is no time to skrimp.
Sugar – Granulated sugar.
Eggs – 6 large eggs.
Extract – Vanilla extract.
Zest – Fresh lemon zest.

How to Make the Best Lemon Sour Cream Pound Cake Recipe

Ingredients you’ll need to make Southern Lemon Sour Cream Pound Cake: All purpose flour, instant lemon pudding mix, baking soda, salt, butter, granulated sugar, eggs, sour cream, vanilla extract and lemon zest.
For the lemon glaze you’ll need: Powdered sugar (sometimes called confectioners sugar) lemon juice and melted butter. Mix everything together in a medium bowl until smooth then drizzle over the cooled cake.
You can use salted or unsalted butter in this pound cake recipe.
If for some reason you need to replace the sour cream with an alternate ingredient I would recommended buttermilk or plain Greek yogurt.
The lemon glaze is delicious on this easy pound cake recipe. If you prefer, you could serve it without the glaze or dusted with additional powdered sugar.
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.
This cake will keep in an airtight container either at room temperature or chilled in the refrigerator for up to 1 week. As with any cake, chilling will lengthen the shelf life.

How to Serve Lemon Pound Cake

In the warm Summer months, pound cake can be served simply with berries and cream or a scoop of ice 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.
It’s also delicious topped with lemon curd or pastry cream.
This cake can be stored in an airtight container at room temperature or chilled.
It also freezes beautifully. Cut the cake into desired size slices or quarter the cake. This is especially helpful when individual or smaller servings are warranted.

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.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Pick-up your own copy of Melissa’s Southern Cookbook- Tried and True Family Recipes on Amazon today

Helpful Kitchen Items:

Print Recipe Pin Recipe Rate this Recipe

5 from 13 votes