Hey there! I’m Chef Margaret, and after 15 years of whipping up desserts in professional kitchens and home kitchens alike, I can confidently say: this Lemon Sour Cream Pound Cake Recipe is a game-changer. Whether you’re baking for a Sunday brunch, a birthday dinner, or just craving a bright, moist dessert, this recipe delivers every time.
Pound cakes are classic—simple, buttery, and versatile. But adding lemon zest and juice gives it a zesty kick, while sour cream locks in moisture for a tender crumb that stays fresh for days. I’ve tested this recipe hundreds of times (yes, hundreds), tweaking temperatures, mixing methods, and baking times to ensure perfect results every single time.
In this guide, you’ll get:
- A step-by-step recipe with foolproof instructions.
- Pro tips to avoid common mistakes (like a dense or dry cake).
- Serving ideas, storage hacks, and nutrition facts.
- Three trusted external resources for deeper baking knowledge.
Ready to bake a cake that’ll make your kitchen smell like a sunny garden? Let’s dive in!
Why You’ll Love This Lemon Sour Cream Pound Cake
1. Perfectly Moist & Tender Crumb
Sour cream is the secret weapon here. It’s acidic, which helps activate baking powder and creates a light, spongy texture. As King Arthur Baking explains, sour cream also adds moisture that lasts for days—no dry, crumbly cake in sight!
2. Bright, Zesty Flavor
Lemon zest and fresh juice infuse every bite with citrusy freshness. Plus, lemon is packed with vitamin C and antioxidants. As Healthline notes, lemons boost immunity and aid digestion—so you’re not just eating dessert; you’re nourishing your body!
3. Easy to Customize
This recipe is forgiving. Swap sour cream for Greek yogurt (though sour cream’s tang is ideal), add a pinch of salt to enhance the lemon, or drizzle it with honey after baking.
4. Versatile for Any Occasion
Serve it plain, with whipped cream, or as part of a brunch spread. It’s gluten-friendly if you use almond flour (see notes for substitutions).
Print
Lemon Sour Cream Pound Cake
Imagine a slice of heaven: a rich, buttery pound cake infused with the bright, tangy flavor of fresh lemon and the creamy moisture of sour cream. This Lemon Sour Cream Pound Cake is the ultimate dessert for any occasion. It’s easy to make, uses pantry staples, and stays moist for up to 5 days (or freeze for later!).
Why do I love this recipe? After 15 years in the kitchen, I’ve found that sour cream is the unsung hero—it prevents the cake from drying out and adds a subtle tang that balances the sweetness. The lemon zest and juice bring natural brightness, making each bite refreshing and uplifting.
This cake is perfect for:
- Brunch gatherings paired with coffee or tea.
- Dinners as a light, fruity dessert.
- Gifting—wrap a slice in parchment paper for a thoughtful treat.
You don’t need any special tools—just a mixing bowl, a loaf pan, and an oven. The recipe calls for room-temperature ingredients for smooth, even mixing, and bakes at a steady 350°F (175°C) for a golden-brown crust and a tender interior.
Whether you’re a beginner or a seasoned baker, this pound cake is foolproof. It’s vegetarian (no dairy? See notes for substitutions) and can be made gluten-free. Each slice delivers around 320 calories, making it an indulgent yet manageable treat.
- Total Time: 1 hour 30 minutes
- Yield: 10 servings (1 loaf)
Ingredients
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- ½ cup fresh lemon juice (about 2–3 lemons)
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream, room temperature
For the Lemon Syrup (Optional)
- ½ cup sugar
- ¼ cup lemon juice
- 1 tbsp vanilla extract
Note: The syrup adds extra moisture and flavor—ideal for humid climates!
Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
Step 2: Cream Butter & Sugar
- In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed for 3–4 minutes, until light, fluffy, and pale yellow.
Step 3: Add Eggs & Lemon
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest until evenly distributed.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture in three parts, alternating with ½ cup sour cream each time. Start and end with dry ingredients.
- Stir in lemon juice last, mixing just until combined. Overmixing = a tough cake!
Step 5: Bake
- Pour batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden-brown.
Step 6: Cool & Syrup (Optional)
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- While warm, brush the Lemon Syrup (if using) over the top to lock in moisture.
Step 7: Serve
- Slice with a serrated knife for clean cuts. Enjoy plain, with whipped cream, or a dusting of powdered sugar!
Notes
1. Room-Temperature Ingredients Matter
Cold butter or eggs will create a lumpy texture. Let butter soften for 30 minutes at room temp. Eggs should be out of the fridge for 10–15 minutes.
2. Lemon Substitutions
- No fresh lemon? Use ¼ cup bottled lemon juice + zest from 1 lemon (reduce juice to ½ cup total).
- Too much lemon? Cut juice to ¼ cup and add a pinch of ** baking soda** to balance acidity.
3. Sour Cream Alternatives
- Greek yogurt: Same moisture, tangier flavor.
- Buttermilk: Use 1 cup buttermilk + 1 tbsp vinegar if you don’t have buttermilk.
4. Avoiding a Dense Cake
- Don’t overmix after adding flour. Stir just until combined.
- Check doneness early: Ovens vary! Start testing at 55 minutes.
5. Storage
- Room temp: Store loosely covered for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and foil for up to 3 months. Thaw overnight at room temp.
6. Gluten-Free Option
Swap all-purpose flour for 1:1 gluten-free flour blend (like Bob’s Red Mill). Add ½ tsp xanthan gum if your blend doesn’t include it.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition Chart (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 320 | 16% |
| Total Fat | 18g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 210mg | 9% |
| Total Carbs | 36g | 12% |
| Dietary Fiber | 1g | 4% |
| Sugar | 24g | – |
| Protein | 5g | 10% |
Based on a 2,000-calorie diet. Values calculated using USDA FoodData Central.
Pro Tips & Troubleshooting
Why Did My Cake Stick?
- Grease thoroughly! I’ve learned the hard way—slather the pan with butter or use Baker’s Joy spray.
- Let it cool! Removing the cake from the pan before it’s fully set guarantees sticking.
Can I Use a Bundt Pan?
Absolutely! Adjust bake time to 50–55 minutes. The syrup step is especially lovely in a Bundt pan.
How to Make It Dairy-Free
- Swap sour cream for coconut yogurt (full-fat for best results).
- Use dairy-free butter (like Earth Fare) in the creaming step.
Adding Extra Flavor
- Mix in 1 tsp vanilla extract with the sugar.
- Fold in ½ cup blueberries or raspberries for a fruity twist.
Serving Suggestions
- Classic Pairing: Serve warm with vanilla ice cream and a drizzle of honey.
- Brunch Boost: Cut into small cubes and arrange on a platter with fresh berries.
- Tea Time: Dust lightly with powdered sugar and pair with Earl Grey tea.
FAQs
Q: Can I bake this in a round cake pan?
A: Yes! Use two 9-inch round pans and bake for 35–40 minutes.
Q: Why is my cake dry?
A: Likely overbaked or mixed too long after adding flour. Cover loosely with foil if it browns too fast.
Q: How do I know when it’s done?
A: A toothpick should come out clean, and the center should spring back when lightly pressed.
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container for up to 5 days or freeze for 3 months.
Conclusion: Bake with Confidence
There you have it—the ultimate Lemon Sour Cream Pound Cake, tested and perfected over 15 years of baking. With its moist crumb, zesty flavor, and foolproof steps, this cake will become your go-to for any celebration.
Remember: baking is science, but it’s also art. Don’t stress over perfect measurements—taste as you go, adjust to your preference, and most importantly, enjoy the process.
Got questions? Leave a comment below! And if you loved this recipe, share it with friends or pin it for later. Happy baking! 🍋
