Forktionary

Sour Cream Lemon Pound Cake Recipe

Experience pure bliss with this irresistible Sour Cream Lemon Pound Cake! Light, moist, and bursting with zesty lemon flavor, this family-favorite recipe (since 2001!) is a guaranteed crowd-pleaser. Inspired by Cooking Light magazine, this pound cake is the perfect balance of tangy and sweet, making it ideal for any occasion. Prepare to be amazed!

Prep Time 20 mins
Cook Time 85 mins
Calories 319.3 kcal
Protein 8g
Rating 3.7 (3 Reviews)
Sour Cream Lemon Pound Cake 18

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cream Lemon Pound Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sour Cream Lemon 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 Sour Cream Lemon Pound Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 10-inch tube pan. (Alternatively, grease with cooking spray and dust with breadcrumbs).
  3. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter at medium speed until light and fluffy.
  5. Gradually add 1 3/4 cups granulated sugar and 1 teaspoon lemon extract, beating until well combined.
  6. Add 4 large eggs one at a time, beating well after each addition.
  7. Beat in the zest of 1 large lemon and 2 tablespoons lemon juice for 30 seconds.
  8. In a separate bowl, mix 1 cup sour cream
  9. Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Beat at low speed until just combined.
  10. Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake is cooling, prepare the glaze: Whisk together 2 tablespoons lemon juice and 1 cup powdered sugar until smooth.
  13. Once the cake is completely cool, drizzle the glaze over the top.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

138g

Fat

30g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Fruit Cakes Citrus Lemon 4 Hours Or Less