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.
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.
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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Helpful Kitchen Items:
Lemon Sour Cream Pound Cake
Servings: 12 slices
Calories: 630kcal
Ingredients
- 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 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
Instructions
- Preheat the oven to 325°F. Butter and flour a 10-inch tube pan. Set aside.
- Cake: 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 wire rack for 15 minutes then remove the outer ring from the pan. Cool completely.
- 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
- 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.
Nutrition
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!
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.
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
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.
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!
I’m so happy you enjoyed it, thank you!
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.
It’s one 8 ounce sour cream.
Thanks Melissa. I am about to make the cake i will let you know how it turns out.
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
Hi Harti, I’m delighted you’re enjoying this cake. Thanks for taking the time to let me know.
Hi, i live in Italy, and cant find limon pudding, is there a substitute?
Thank you
Hi Giulia, you could omit the pudding and increase the sugar by 1/4 cup.
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.
You can use a bundt pan or make this in two loaf pans.
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.
Hi Lydia, thank you so much, I’m so happy you loved it!
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?
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.
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
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.
Can you use cake flour?
You can but, all purpose works best.
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?
You can bake this cake in a tube pan, sure.
Thanks!!
Hello,
Should the butter in this recipe be salted or unsalted?
Thanks
Either will work, otherwise, I would specify.
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.
Thanks so much, Faye!
Absolutely Life Changing!
Thanks so much!
07/12/2020
I made this cake today! It turned out so good! It was very moist and so delicious!❤
Thanks so much!
06/12/2020
I made this cake today! It turned out so good! It was very moist and so delicious!❤
Can u use lemon juice or zest instead of extract
Lemon zest works, sure.
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.
Thanks so much!
What size tub pan or bunt pan do I use
A standard angel food pan is also called a tube pan. At least a 12 cup bundt pan for this cake.
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!
I share your love of pound cake. It’s my pleasure, enjoy!
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!
Hi Sharon, yes you can, no problem at all. Use the same amount of plain Greek yogurt. Happy Easter to you and yours.
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!
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!
I will be making this one.
Happy baking!
Excellent cake! Easy to make as well. Tasted just like my grandmas lemon cake she made when I was a kid.
I consider that high praise, thanks so much!
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.
Yes, you can bake this in two standard 8 x 4 inch loaf pans. Check at one hour and add time from there.
Another question. I’m planning on making this using 2 loaf pans. Could I freeze one loaf.
Absolutely, this freezes beautifully.