The burst of lemon flavor combined with a tender crumb, will rank this Lemon Sour Cream Pound Cake an all-time favorite. Serve it drizzled with a tangy lemon glaze or a simple dusting of powdered sugar, for an unforgettable dessert.
Lemon Sour Cream Pound Cake
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.
Other 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. My recipes for Million Dollar Pound Cake, Pecan Praline Buttermilk Pound Cake and Banana Pudding Cream Cheese Pound Cake remain fan favorites here in the MSSK recipe index.
Tips for Serving 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 it's 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.
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Helpful Kitchen Items:
Lemon Sour Cream Pound Cake
Ingredients
- 3 cups all purpose flour
- 1 3.4 oz box instant lemon pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1 ½ cups butter softened
- 2 ¾ cups granulated sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 8 oz sour cream
- 2 Tbsp fresh lemon zest
- Glaze:
- 1 ½ cups powdered sugar
- 2 Tbsp fresh lemon juice
- 1 Tbsp butter melted
Instructions
- Preheat the oven to 325°F. Butter and flour a tube pan. Set aside.
- In a medium size mixing bowl, use a whisk to sift together flour, lemon pudding mix, salt and baking soda.
- Using an electric mixer on medium-high, cream together butter, granulated sugar and vanilla. Beat for 3 minutes until fluffy and pale yellow in color.
- Add eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl periodically.
- Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix on low speed until fully combined then increase the speed to medium, beating for 30 seconds or just until fully combined.
- Use a large nonstick spatula or spoon to stir in the fresh lemon zest by hand. Pour the batter evenly into the prepared tube pan.
- Bake for 1 hour 20-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan on a wired rack for 15 minutes then remove the outer ring from the pan. Cool completely.
- To prepare the glaze: In a small bowl, mix together powdered sugar, lemon juice and melted butter. Drizzle over the cooled cake. Alternately, dust with powdered sugar.
- Store leftovers in an airtight container at room temperature or chilled.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Teleckies
Hi Melissa. Is that 8 or 18 ounces of sour cream. I want to make that cake today but not sure about the amount of sour cream. Thanks.
Melissa
It's one 8 ounce sour cream.
Teleckies
Thanks Melissa. I am about to make the cake i will let you know how it turns out.
Sandra
I don't have the cake pan called for in the recipe. Could I use a bundt or loaf pan and should I adjust the time.
Melissa
You can use a bundt pan or make this in two loaf pans.
Amanda
I’m Very excited to try this recipe however I am going to be baking it in mini Bundt silicone pans. How long would you recommend for baking time as well as temperature?
Melissa
There's no need to change the temperature. I haven't tested that particular pan and I'm not certain how much batter each cup will hold. You'll likely have to test it at 20 minutes and adapt from there.
LINDA MILLER
Hi Melissa, Love anything lemon!! Can I bake the Lemon Sour Cream Pound Cake in a 9 x 13 oblong glass baking dish? How long will the bake time be adjusted to? Have been following your cooking site for years, and love all the delicious recipes you have shared. Thank you.
Linda Miller
Melissa
Hi Linda, thanks for being such a loyal follower! When baking in an oblong dish, I would check the center of this at the halfway point with a toothpick and adjust if needed, from there.
Angela
Can you use cake flour?
Melissa
You can but, all purpose works best.
Sally
Hi I would love to make this lemon pound cake, I have a tube pan that is two pieces that I use to make angel food cake in is this the pan that you use? And will the batter leak out the bottom?
Melissa
You can bake this cake in a tube pan, sure.
Sally
Thanks!!
Shavonda
Hello,
Should the butter in this recipe be salted or unsalted?
Thanks
Melissa
Either will work, otherwise, I would specify.
Faye Hicks
I recently tried this recipe. Since it was blueberry season in the south I wanted to make Blueberry Cupcakes. After searching the web I decided to try this recipe. I can't imagine anyone calling this cake dense. It is the softest pound cake I have ever made. I filled my liners, dropped in blueberries and baked. I topped them with cream cheese frosting and they were wonderful. I do a lot of birthday cakes and I plan to try this recipe for my next cake. I think it will make terrific layers. I always prefer pound cake for my layers and the soft texture was really good. Can't wait to try it as it was intended, a pound cake, also. Thanks Melissa for sharing the recipe. Five stars from me.
Melissa
Thanks so much, Faye!
ChinaRain
Absolutely Life Changing!
Melissa
Thanks so much!
Henrietta Brown
07/12/2020
I made this cake today! It turned out so good! It was very moist and so delicious!❤
Melissa
Thanks so much!
Henrietta Brown
06/12/2020
I made this cake today! It turned out so good! It was very moist and so delicious!❤
Debra
Can u use lemon juice or zest instead of extract
Melissa
Lemon zest works, sure.
Sandra
Made this cake today 6/14/20 everyone love it the best pound cake I had in I can’t you when I will definitely be making it again Thank You.Didn’t have time to make the glaze it was still good.
Melissa
Thanks so much!
Kathy
What size tub pan or bunt pan do I use
Melissa
A standard angel food pan is also called a tube pan. At least a 12 cup bundt pan for this cake.
Sharon
Thank you Melissa! Will do.(realizing that the "sour cream" is the main attraction after all ~ smile) Looking forward to the outcome. Our family prefers pound cake over other cakes (i.e., lemon, 7-up, Champagne, etc) and no icing ever just a glaze. Even my wedding cake was a layered pound cake with lemon glaze drizzled everywhere! Your recipe is going to be perfect. Thank you again!
Melissa
I share your love of pound cake. It's my pleasure, enjoy!
sharon
Dear Ms Melissa! Plans for making this on Resurrection (Easter) Sunday! Wonderful! But With the Pandemic making every effort not to go to the store, can I substitute the sour cream with greek yogurt? Everything else I have. Thanks for sharing this!
Melissa
Hi Sharon, yes you can, no problem at all. Use the same amount of plain Greek yogurt. Happy Easter to you and yours.
Sharon Poston
Hi Melissa, Made the cake, didn't have the nice pan you have and that will explain why it was so dense in texture and taste. The container was smaller. I am investing in the pan you used. We ate it though the lemon is amazing. Was going to send a photo of how it looked out of the oven.
Thanks for your recipe still! Very refreshing!
Melissa
Hi Sharon, just as a side note, pound cakes are dense by nature, they aren't a light and airy cake which is what sets them apart from a standard cake. I'm delighted you enjoyed this one, thanks!
Wanda
I will be making this one.
Melissa
Happy baking!
Bevin
Excellent cake! Easy to make as well. Tasted just like my grandmas lemon cake she made when I was a kid.
Melissa
I consider that high praise, thanks so much!
Merryanne
This recipe sounds wonderful. Can you put this in a couple of loaf pans instead of a tube pan? What size loaf pan would I use, what temperature, and cook for how long? Thank you.
Melissa
Yes, you can bake this in two standard 8 x 4 inch loaf pans. Check at one hour and add time from there.
Sandra
Another question. I'm planning on making this using 2 loaf pans. Could I freeze one loaf.
Melissa
Absolutely, this freezes beautifully.