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Lemon Sour Cream Pound Cake

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.

Lemon Sour Cream Pound Cake


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.
Lemon Sour Cream Pound Cake

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.
Lemon Sour Cream Pound Cake

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.
Pound Cake on a cake pedastal

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:

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Helpful Kitchen Items:

Lemon Sour Cream Pound Cake

Prep Time20 minutes
Cook Time1 hour 30 minutes
Cooling time4 hours
Total Time5 hours 50 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: easy-pound-cake-recipes, lemon-sour-cream-pound-cake, southern-lemon-pound-cake
Servings: 12 slices
Calories: 630kcal


  • 3 cups all purpose flour
  • 1 3.4 oz box instant lemon pudding
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups butter softened
  • 2 3/4 cups granulated sugar
  • 6 large eggs
  • 2 tsp pure vanilla extract
  • 1 8 oz sour cream
  • 2 Tbsp fresh lemon zest
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter melted


  • 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.


If you don’t have instant lemon pudding mix, add 2 tsp lemon extract to the batter along with the vanilla and increase the amount of sugar to 3 cups total.


Serving: 1piece | Calories: 630kcal | Carbohydrates: 85g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 468mg | Potassium: 80mg | Fiber: 1g | Sugar: 67g | Vitamin A: 874IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    It’s a real hit. I’ve made this cake more than any this year. It’s a real keeper. The moistness along with the wonderful flavor makes this such a great desserts. Keep the good recipes coming. I’m living it.

  2. Can I use vanilla pudding instead of lemon we can not find the Lemon. I guess I need to add more lemon to the cake. Either in extract or what.
    Thank you so much

    1. You can use vanilla pudding. And yes, you’d need to add a teaspoon of lemon extract. You may want extra zest too, but you’d have to adjust that to your taste.

  3. 5 stars
    Melissa this cake is delicious! Thank you for this easy to follow recipe. I was excited to use my bundt pan for the first time with this recipe. I’m new to baking, so I’m building my collections of pans as I go. Thanks again!

  4. 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.

      1. Thanks Melissa. I am about to make the cake i will let you know how it turns out.

      2. 5 stars
        Melissa thank you so much for the best home made cake . My husband never get tired of this cake and so my friends. Right now I make another one I will keep this recipe forever thank you my Dear Melissa

    1. 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.

    2. Hi Melissa:
      I have been baking for years. Last night I baked your lemon sour cream pound cake. Without a doubt, it’s a keeper. It is unbelievably moist.. I will definitely be making it again. Thanks for sharing.

  5. 5 stars
    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?

    1. 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.

  6. 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

    1. 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.

  7. 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?

  8. 5 stars
    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.

  9. 5 stars
    I made this cake today! It turned out so good! It was very moist and so delicious!❤

  10. 5 stars
    I made this cake today! It turned out so good! It was very moist and so delicious!❤

  11. 5 stars
    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.

  12. 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!

  13. 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!

      1. 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!

      2. 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!

  14. 5 stars
    Excellent cake! Easy to make as well. Tasted just like my grandmas lemon cake she made when I was a kid.

  15. 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.

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