Thank you so much for being here, my friend. There’s something so comforting about a tried-and-true recipe, and this Lemon Sour Cream Pound Cake is exactly that—a cake that never fails, always impresses, and fills your kitchen with that irresistible buttery-lemon aroma.

I’ve made this one more times than I can count, and every single time, it comes out perfectly moist, rich, and kissed with that bright lemon zing. It’s the kind of cake you slice into and just know it’s going to be good.

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Overview of Recipe Content

This Lemon Sour Cream Pound Cake is a classic dense cake made ultra-moist with sour cream and flavored with fresh lemon for a bright finish.

Why You’ll Love This Recipe

Incredibly moist and tender
Rich buttery flavor
Bright lemon zing
Perfect for gatherings or tea time
Foolproof and reliable

What It Tastes Like

It’s rich and buttery with a soft crumb, balanced by a fresh citrus tang that keeps every bite light and refreshing.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 tablespoons fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract

Optional Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons lemon juice

Tools Needed

Substitutions and Additions

You can swap sour cream with Greek yogurt. Add poppy seeds for a lemon poppy version or use orange zest for a twist.

How to Make Lemon Sour Cream Pound Cake

Step 1 – Preheat Oven

Preheat oven to 325°F (165°C). Grease and flour a bundt pan.

Step 2 – Cream Butter and Sugar

Beat butter and sugar until light, fluffy, and pale.

Step 3 – Add Eggs

Add eggs one at a time, mixing well after each addition.

Step 4 – Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Step 5 – Combine Batter

Add dry ingredients alternately with sour cream, mixing gently.

Step 6 – Add Lemon Flavor

Stir in lemon juice, zest, and vanilla extract.

Step 7 – Bake

Pour batter into pan and bake for 65–70 minutes until a toothpick comes out clean.

Step 8 – Cool & Glaze

Cool in pan for 15 minutes, then transfer to rack. Drizzle with lemon glaze if desired.

What to Serve with Lemon Sour Cream Pound Cake

This cake pairs beautifully with:

Fresh berries
Whipped cream
Tea or coffee
Vanilla ice cream

Tips for Making It Perfect

Use room temperature ingredients for smooth batter.

Do not overmix after adding flour.

Use fresh lemon juice for best flavor.

Bake low and slow for even texture.

Let it cool before slicing.

Storage Instructions

Store in airtight container:

Room temperature: 3 days
Refrigerator: up to 1 week

Freeze slices up to 2 months.

General Information

Sour cream pound cakes are loved for their extra moisture and tender crumb. The acidity of sour cream enhances texture while balancing the sweetness, making this cake both rich and refreshing.

Frequently Asked Questions

Can I use yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well.

Why is my cake dense?

Overmixing or too much flour can cause density.

Can I add glaze?

Yes, lemon glaze adds extra flavor.

Can I use bottled lemon juice?

Fresh is best, but bottled works in a pinch.

Can I make it ahead?

Yes, it tastes even better the next day.

Conclusion

This Lemon Sour Cream Pound Cake is everything a classic cake should be—rich, moist, bright, and absolutely reliable. It’s the kind of recipe you’ll come back to again and again.

Interactive Elements

If you bake this cake, I’d love to hear how it turned out! Leave a comment and share your experience.

Share your cake on Pinterest:
https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrient	Amount per slice
Calories	360
Protein	6g
Carbohydrates	45g
Fat	18g
Sugar	30g
Fiber	1g
Sodium	160mg

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