The Zesty Lemon Sour Cream Pound Cake Recipe You’ll Love

Silky lemon sour cream pound cake redefines ordinary baking into a culinary adventure that delights the senses.

Soft, dense textures promise an indulgent experience with bright citrus undertones.

Tangy ingredients blend seamlessly to create a rich, moist dessert that feels both elegant and comforting.

Robust butter and creamy dairy form the foundation of this classic treat’s irresistible character.

Subtle hints of zesty lemon weave through each decadent slice, awakening memories of sunny afternoon gatherings.

Home bakers can easily master this sophisticated yet approachable recipe with simple techniques and standard kitchen tools.

The magic of this dessert lies in its perfect balance of simplicity and sophisticated flavor.

Serving Suggestions for Lemon Sour Cream Pound Cake

• Brew a Citrusy Tea Companion: Pair this lemon pound cake with a bright, refreshing lemon or Earl Grey tea that complements the cake's zesty citrus notes and enhances its delicate flavor profile.
• Match with Creamy Dairy Delight: Serve alongside a cold glass of whole milk or a dollop of fresh whipped cream to balance the cake's tangy lemon essence and provide a smooth, rich contrast.
• Create a Sweet Wine Harmony: Select a light, slightly sweet white wine like Moscato or Riesling, which will beautifully highlight the cake's citrus undertones and provide a elegant dessert experience.
• Elevate with Vanilla Accompaniment: Pair with a scoop of vanilla bean ice cream to add a cool, creamy element that softens the cake's bright lemon flavor and creates a luxurious dessert combination.

Delicious Variations of Lemon Sour Cream Pound Cake

• Citrus Berry Blast: Add a cup of mixed berries like blueberries and raspberries to the batter for a fruity kick. Fold gently to prevent color bleeding and maintain cake's delicate texture.
• Lavender Lemon Dream: Incorporate 1-2 tablespoons of dried culinary lavender into the batter for an elegant herbal note. Steep lavender in warm milk before adding to enhance the flavor complexity.
• Nutty Zinger: Mix in 1/2 cup of chopped toasted almonds or pecans for a crunchy texture. Coat nuts lightly in flour to prevent sinking during baking and add a subtle nutty warmth to the cake.
• Gluten-Free Grace: Substitute all-purpose flour with a gluten-free blend containing xanthan gum. Ensure all ingredients are certified gluten-free to maintain the cake's tender crumb and light structure.

Why Lemon Sour Cream Pound Cake Feels So Lush

• Burst of Citrus Delight: Tangy lemon zest and juice infuse this pound cake with a bright, refreshing flavor that dances on your taste buds, cutting through the rich, buttery base.
• Silky Smooth Texture Magic: The addition of sour cream creates an incredibly moist, tender crumb that melts in your mouth, making each bite supremely luxurious and soft.
• Effortless Baking Triumph: With simple ingredients and straightforward mixing method, this recipe welcomes bakers of all skill levels, promising a foolproof dessert that looks and tastes like a professional creation.
• Crowd-Pleasing Versatility: Perfect for everything from casual family gatherings to elegant afternoon tea, this pound cake serves up to 12 people and works wonderfully as a dessert or sweet breakfast treat.

What You’ll Need for Lemon Sour Cream Pound Cake

• All-Purpose Flour: A key base for the cake's structure, providing the main framework and texture.
• Baking Soda: Helps the cake rise and creates a light, airy texture.
• Salt: Enhances overall flavor and balances the sweetness.

• Butter, Sugar: Essential for creating a rich, creamy base with a soft, tender crumb.
• Eggs: Bind ingredients together and add moisture and richness to the cake.
• Sour Cream: Adds tangy flavor and creates an incredibly moist cake texture.

• Lemon Zest, Lemon Juice: Bright, fresh citrus flavor that gives the cake a zesty punch.
• Vanilla Extract: Adds depth and complexity to the cake's overall flavor profile.

How to Bake a Moist Lemon Pound Cake Step by Step

Step 1: Preheat and Prepare Baking Pan

Heat the oven to 325°F. Generously grease a 10-inch bundt pan with butter, then dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together:

All-purpose flour

Baking soda

Salt

Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar until the mixture becomes light, fluffy, and pale yellow. Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the creamed butter, alternating with sour cream. Start and end with the flour mixture. Mix gently until just combined to keep the cake tender.

Step 5: Add Citrus and Flavor Boosters

Fold in:

Fresh lemon zest

Lemon juice

Vanilla extract

Stir until ingredients are evenly distributed.

Step 6: Fill Bundt Pan

Pour the cake batter into the prepared pan. Use a spatula to smooth the top, ensuring an even surface.

Step 7: Bake to Perfection

Place the pan in the preheated oven. Bake for 1 hour and 20 minutes. Check doneness by inserting a toothpick into the center- it should come out clean.

Step 8: Cool and Release

Let the cake rest in the pan for 10 minutes. Carefully invert onto a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes

Calories: 498 kcal | Servings: 12 slices

Pound Cake Tips That Deliver Every Time

• Zest with Precision: Carefully grate only the yellow part of the lemon peel, avoiding the bitter white pith for a pure, bright citrus flavor.
• Room Temperature Magic: Ensure butter, eggs, and sour cream are at room temperature to create a smoother, more even cake batter.
• Gentle Mixing Technique: Fold ingredients gently to prevent overmixing, which can result in a tough, dense pound cake texture.
• Pan Preparation Pro: Use a non-stick cooking spray with flour or thoroughly grease and flour the bundt pan to guarantee an easy cake release.
• Cooling Crucial Step: Allow the cake to cool completely before slicing to maintain its delicate structure and prevent crumbling.

Keeping Lemon Pound Cake Fresh and Tender

• Refrigeration: Store cooled cake wrapped tightly in plastic wrap or placed in an airtight container for up to 5 days in the refrigerator to maintain moisture and freshness.
• Freezing: Slice cake before freezing, wrap individual pieces in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 325°F for 5-7 minutes to restore the cake's soft texture and enhance its lemon flavor.

Lemon Sour Cream Pound Cake Recipe

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4.9 from 11 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

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Description

Zesty lemon sour cream pound cake delivers a perfect balance of tangy and sweet flavors. Moist crumb and delicate lemon glaze invite bakers to savor each rich, velvety slice with pure delight.

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Ingredients

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Primary Ingredients:

• 3 cups all-purpose flour
• 1 cup unsalted butter (226 grams)
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream

Flavoring Ingredients:

• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

• ½ teaspoon baking soda
• ½ teaspoon salt

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Instructions

1. Preheat the oven to 325°F and prepare a 10-inch bundt pan by thoroughly coating the interior with butter and a light dusting of flour to prevent sticking.
2. Sift together the dry ingredients – flour, baking soda, and salt – in a medium mixing bowl, ensuring a smooth and even blend.
3. Using an electric mixer, cream butter and sugar in a large bowl until the mixture becomes pale, airy, and significantly increased in volume.
4. Incorporate eggs into the butter mixture one at a time, mixing thoroughly after each addition to maintain a smooth and consistent texture.
5. Gradually fold the flour mixture into the creamed ingredients, alternating with sour cream and beginning and ending with the flour blend. Mix gently to avoid overmixing.
6. Enhance the batter’s flavor profile by stirring in fresh lemon zest, tangy lemon juice, and aromatic vanilla extract until evenly distributed.
7. Transfer the batter into the prepared bundt pan, using a spatula to spread it evenly and create a level surface.
8. Place the pan in the preheated oven and bake for approximately 1 hour and 20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
9. Allow the cake to rest in the pan for 10 minutes, which helps it set and prevents crumbling during removal.
10. Carefully invert the cake onto a wire cooling rack, letting it cool completely to room temperature before serving.

Notes

• Elevated texture comes from carefully mixing ingredients without overmixing, ensuring a tender crumb that melts in your mouth.
• Zesty lemon notes brighten the rich, buttery cake, creating a perfect balance between tangy and sweet flavors.
• Sour cream acts as a secret weapon, delivering incredible moisture and softness that sets this pound cake apart from traditional recipes.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg