Fresh Lemon Sour Cream Pound Cake Recipe

This unbelievably moist and zesty lemon sour cream pound cake is perfect for any occasion! Made with fresh lemon zest and juice, this easy recipe comes together quickly for a delicious dessert that's sure to impress. A delightful balance of tangy and sweet, it's the perfect ending to any meal.

Prep Time 20 mins
Cook Time 65 mins
Calories 128.6 kcal
Protein 4g
Rating 4.5 (2 Reviews)
Fresh Lemon Sour Cream Pound Cake 11

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Lemon Sour Cream Pound Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Fresh Lemon Sour Cream Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Fresh Lemon Sour Cream Pound Cake

  1. Preheat oven to 350°F (175°C). Grease and flour an 8x4 inch loaf pan.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  3. In a separate bowl, whisk together 1 cup sour cream, 1/2 cup milk, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup fresh lemon juice, and 2 tablespoons lemon zest.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Once cooled, slice and serve with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

17g

Fat

8g

Carbs

5g