This Sour Cream Lemon Pound Cake offers a delightful blend of moist texture and bright lemon flavor, making it a perfect choice for any occasion.
The cake has a rich, buttery crumb, enhanced with a subtle tanginess from sour cream and a fresh lemon zest.
This combination results in a tender, flavorful cake that’s both comforting and refreshing. Topped with a smooth lemon glaze, the cake gains an extra layer of sweetness and citrusy punch, making each bite truly irresistible.
Ideal for gatherings, celebrations, or as a simple indulgence with your favorite beverage, this cake is sure to be a crowd-pleaser.
Easy to prepare yet impressive in taste, it’s a dessert that will always be met with compliments and requests for seconds.
In this post, I’ll guide you through the entire process of making this delightful cake, from the preparation and baking to serving suggestions and variations. Trust me—this Sour Cream Lemon Pound Cake is guaranteed to impress!
Why Peoples Like Sour Cream Lemon Pound Cake Recipe?
People love the Sour Cream Lemon Pound Cake recipe for its perfect balance of flavors and moist texture.
The tangy richness of the sour cream gives the cake a tender crumb, while the fresh lemon zest adds a refreshing citrus kick.
The cake is not only delicious but also easy to make, with a simple ingredient list that yields impressive results.
The sweet, lemony glaze on top makes it even more irresistible, making it a favorite for gatherings, afternoon tea, or a comforting homemade treat.
How To Prepare Sour Cream Lemon Pound Cake?
Recipe Preparation Details
Preparation Time: 15 minutes
Cooking Time: 60-70 minutes
Total Time: 1 hour 15 minutes to 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 350 calories per slice (depending on slice size)
Yield: 12 servings (1 loaf)
Kitchen Utensils Needed
- 9×5 inch loaf pan or bundt pan
- Electric mixer or whisk
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula
- Cooling rack (optional)
Ingredients
For The Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 (3.4 oz) package instant lemon pudding mix
- 2 teaspoons vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter, melted
How to Make Sour Cream Lemon Pound Cake
1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture. Stir in the instant lemon pudding mix until combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10-15 minutes before transferring it to a cooling rack.
7. In a small bowl, whisk together powdered sugar, fresh lemon juice, vanilla extract, and melted butter until smooth.
8. Once the cake has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.
Special Notes
❖ Moisture Level: The addition of sour cream makes this pound cake incredibly moist. It stays fresh for a few days, so it’s great for preparing in advance.
❖ Zest vs. Juice: For the freshest lemon flavor, use fresh zest from the lemon rind. You can also adjust the amount of lemon juice to your preference for more or less tang.
❖ Storage: Store the cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices for up to a month. Just make sure to wrap them tightly in plastic wrap before freezing.
❖ Gluten-Free Option: If you need a gluten-free option, you can swap the all-purpose flour with a gluten-free flour blend. I recommend using a cup-for-cup gluten-free flour for the best results.
Serving Ideas This Recipe
This Sour Cream Lemon Pound Cake is a versatile dessert that pairs wonderfully with a variety of beverages and sides.
For a refreshing treat, serve it alongside a cup of hot tea or a glass of chilled lemonade. If you’re looking for a more indulgent option, a dollop of whipped cream or a scoop of vanilla ice cream complements the cake’s tangy lemon flavor perfectly.
Fresh berries, like raspberries or strawberries, also add a pop of color and a burst of sweetness that enhances the cake’s light, citrusy notes.
Variations Of Sour Cream Lemon Pound Cake
1. Blueberry Lemon Pound Cake: Fold in 1 cup of fresh or frozen blueberries into the batter before baking for a fruity twist.
2. Glazed Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds into the batter for a fun, crunchy texture. Top with a glaze made from lemon juice and powdered sugar.
3. Lemon Coconut Pound Cake: Incorporate 1/2 cup of shredded coconut into the batter for a tropical variation that pairs wonderfully with the lemon.
4. Chocolate Chip Lemon Pound Cake: For those who love chocolate, fold in 1 cup of mini chocolate chips. The combination of chocolate and lemon is surprisingly delicious!
5. Almond Lemon Pound Cake: Add 1 teaspoon of almond extract in place of the vanilla extract for a subtle almond flavor that pairs perfectly with lemon.
How To Make More Delicous
1. Add Lemon Extract: Boost the lemon flavor by adding a few drops of lemon extract to the batter.
2. Use Fresh Lemon Zest: Fresh zest from ripe lemons will give the cake a vibrant, aromatic flavor that dried zest can’t match.
3. Incorporate Blueberries: Gently fold in fresh or frozen blueberries for an extra burst of flavor and texture.
4. Make a Lemon Syrup: Drizzle a simple lemon syrup over the warm cake to infuse it with more citrus sweetness and moisture.
5. Top with Candied Lemon Peel: For an elegant finish, top the cake with thin strips of candied lemon peel for a sweet, crunchy contrast.
Expert Tips For Sour Cream Lemon Pound Cake
1. Ensure your butter, eggs, and sour cream are at room temperature to create a smoother, fluffier batter.
2. Mix just until the dry ingredients are incorporated to prevent a dense cake.
3. Only use the yellow part of the peel for zest to avoid the bitter white pith.
4. Insert a toothpick into the center of the cake; if it comes out clean, it’s done.
5. This cake tastes even better the next day as the flavors develop. Keep it covered at room temperature.
FAQs About Sour Cream Lemon Pound Cake
Can I use low-fat sour cream in this recipe?
Yes, you can substitute low-fat sour cream, though it may slightly alter the texture. The cake may be a bit less rich, but it will still be delicious.
Can I make this cake ahead of time?
Yes, the cake can be made in advance and stored in an airtight container for up to 3 days. The flavors often improve overnight!
How can I make the glaze thicker?
To make the glaze thicker, simply add more powdered sugar until the desired consistency is reached.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw it at room temperature before serving.
Can I use a different type of fruit instead of lemon?
Yes, you can experiment with other citrus fruits, like orange or lime, to create variations of this pound cake with different flavors.
Conclusion
This Sour Cream Lemon Pound Cake is a delectable treat that combines the best of both worlds: a soft, moist texture and a zesty, refreshing lemon flavor.
With its rich buttery crumb and tangy glaze, it’s a dessert that never fails to impress. Perfect for special occasions or as an everyday indulgence, it’s sure to be a hit.
The balance of sweetness and citrus makes each bite a delightful experience, and its easy preparation ensures you can enjoy this homemade treat without much fuss.
This Sour Cream Lemon Pound Cake is a timeless favorite that will always be a crowd-pleaser.
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Sour Cream Lemon Pound Cake
Equipment
- 9×5-inch loaf pan or bundt pan
- Electric mixer or whisk
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula
- Cooling rack (optional)
Ingredients
For The Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest from about 2 lemons
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 3.4 oz package instant lemon pudding mix
- 2 teaspoons vanilla extract
For The Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture. Stir in the instant lemon pudding mix until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring it to a cooling rack.
- In a small bowl, whisk together powdered sugar, fresh lemon juice, vanilla extract, and melted butter until smooth.
- Once the cake has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.