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lemon sour cream pound cake recipe​

Lemon Sour Cream Pound Cake

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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

  1. Preheat oven to 350°F (175°C).
  2. 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

  1. 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

  1. Add eggs one at a time, beating well after each addition.
  2. Mix in lemon zest until evenly distributed.

Step 4: Combine Dry Ingredients

  1. In a separate bowl, whisk flour, baking powder, and salt.
  2. 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.
  3. Stir in lemon juice last, mixing just until combined. Overmixing = a tough cake!

Step 5: Bake

  1. Pour batter into the prepared pan, smoothing the top with a spatula.
  2. 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)

  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  2. While warm, brush the Lemon Syrup (if using) over the top to lock in moisture.

Step 7: Serve

  1. 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.

  • Author: KitchenFlavors
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://kitchenflavors.org/lemon-sour-cream-pound-cake-recipe/