Lemon Sour Cream Pound Cake Recipe

There’s something utterly comforting and decadent about a homemade Lemon Sour Cream Pound Cake. Imagine a golden loaf bursting with bright lemon zest, melt-in-your-mouth texture from rich sour cream, and a sugar-lemon glaze that sparkles on top. This is the kind of cake that draws neighbors to your door with its irresistible aroma, and it’s just begging to be shared with friends over a cup of tea or coffee. Whether you’re an experienced baker or novice, this is a showstopper dessert that promises both ease and elegance—plus, it’s always the first to disappear at any gathering!

Ingredients You’ll Need

Don’t be fooled by the simplicity of these ingredients—each one plays a starring role, lending flavor, moisture, and color to your Lemon Sour Cream Pound Cake. Trust me, a little attention to detail with each item gives this cake its signature tender crumb and citrus punch!

• All-purpose flour: Provides structure and a soft, tender base to hold all that luscious flavor.
• Instant lemon pudding mix: Adds extra lemon essence and moisture; it’s the secret weapon for unbeatable texture!
• Salt: A pinch goes a long way, sharpening the lemon and balancing sweetness.
• Baking soda: Ensures the cake rises just enough to stay fluffy but dense enough for classic pound cake richness.
• Butter (room temperature): Brings decadence and moisture, and helps the cake stay velvety soft.
• Sugar: Sweetens every bite and contributes to that dreamy golden crumb.
• Vanilla extract: Rounds out the lemon flavor and gives lovely depth.
• Large eggs: Bind everything together and add richness—always crack them one at a time for best results!
• Sour cream: The true secret to a moist, melt-in-your-mouth Lemon Sour Cream Pound Cake.
• Lemon zest: Packs each slice with bright, aromatic citrus—don’t skip this!
• Powdered sugar: For a smooth, sweet glaze that makes the cake irresistible.
• Lemon juice: Wakes up the glaze with even more tart, fresh flavor.
• Melted butter: Gives the glaze a glossy finish and silkiness.

How to Make Lemon Sour Cream Pound Cake

Step 1: Prepare Your Pan and Preheat

Set the stage by preheating your oven to 325ºF. Take a 10-inch tube pan and give it a generous coating of butter and flour. This step means you’ll release every crumb of your Lemon Sour Cream Pound Cake without a hitch—and have a perfectly gorgeous crust all the way around.

Step 2: Sift the Dry Ingredients

Grab a bowl and sift together the flour, instant lemon pudding mix, salt, and baking soda. Sifting here is more than tradition—it aerates the flour and distributes the lemon pudding evenly, ensuring each bite is lemony and tender. Set aside and get ready for some mixing magic!

Step 3: Cream Butter, Sugar, and Vanilla

Using a mixer, beat together the softened butter, sugar, and vanilla extract for 2 to 3 minutes, until the mixture turns pale yellow and fluffy. This step builds the foundation for a light, delicious crumb that will make your Lemon Sour Cream Pound Cake truly memorable.

Step 4: Add Eggs One at a Time

Crack in your eggs, adding them one by one. Make sure to beat well after each addition and scrape down the bowl’s sides as you go. This patience pays off—you’ll get the perfect even structure and avoid any streaky batter surprises.

Step 5: Alternate Dry Ingredients and Sour Cream

Turn your mixer to low, then add the sifted dry mixture and sour cream alternately. This careful method helps the batter stay silky and stable. Once combined, gently fold in the fresh lemon zest by hand for bursts of citrus in every slice.

Step 6: Bake Until Golden and Set

Pour your luscious batter into the prepared tube pan. Slide it into the oven, and if you notice it browning too quickly, loosely tent a piece of foil on top. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until a toothpick comes out clean from the middle—pure, lemony perfection!

Step 7: Cool and Release

When it’s done, let your cake cool in the pan on a wire rack for 15 minutes before gently turning it out. This short rest makes sure it holds its shape. Letting it cool completely is key—glazing a hot cake can lead to a melty mess (tempting as that may be)!

Step 8: Glaze with Lemon Bliss

In a medium bowl, whisk together powdered sugar, fresh lemon juice, and melted butter to make a rich, glossy glaze. Drizzle it generously over your cooled Lemon Sour Cream Pound Cake—it will seep into the cracks and take every bite over the top.

How to Serve Lemon Sour Cream Pound Cake

Garnishes

Go for a shower of freshly grated lemon zest over the top for extra color and zing. You can also add a few thin lemon slices or a scattering of fresh berries to brighten up your dessert platter and make the Lemon Sour Cream Pound Cake absolutely dazzling.

Side Dishes

This cake pairs beautifully with a bowl of whipped cream, tangy Greek yogurt, or even a scoop of vanilla ice cream. Try serving alongside cups of herbal tea or an espresso for a coffeehouse-worthy experience right at your table.

Creative Ways to Present

If you want to make your Lemon Sour Cream Pound Cake the star, try cutting it into cubes for a trifle layered with berries and cream. Or, serve thick slices toasted lightly on the grill with a dollop of mascarpone—spectacular for brunch or as a chic dessert course!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The moist crumb means the Lemon Sour Cream Pound Cake actually tastes even better the next day, as the flavors meld together.

Freezing

Lemon Sour Cream Pound Cake freezes beautifully! Wrap whole or sliced pieces well in plastic and then foil. Skip glazing until after thawing, and you can enjoy the cake for up to three months—simply let it come to room temperature before serving.

Reheating

For that just-baked freshness, microwave slices for 10-15 seconds or warm gently in the oven wrapped in foil. This makes the glaze glossy again, and revives the pillowy texture that makes this cake so loved.

FAQs

Can I substitute Greek yogurt for sour cream?

Yes, you can use full-fat Greek yogurt instead of sour cream, and you’ll still get a wonderfully moist Lemon Sour Cream Pound Cake with a nice tang. Just be sure to use plain yogurt for the best flavor match.

Do I need to use instant lemon pudding mix?

The instant lemon pudding mix makes the cake extra moist and intensifies the citrus flavor, but if you’re unable to find it, you can substitute with vanilla pudding mix and add a bit more lemon zest for brightness.

Can I make Lemon Sour Cream Pound Cake ahead of time?

Absolutely! This cake is actually even better the second day when the flavors meld and deepen. Just store it wrapped tightly and glaze before serving for the freshest look and taste.

How do I prevent the cake from sticking to the pan?

Be sure to butter and flour the tube pan generously. You can also line the bottom with parchment paper for extra insurance—no one wants to lose a single slice of this dream cake!

What kind of lemons work best in this recipe?

Regular Eureka or Lisbon lemons are perfect, but Meyer lemons bring a lovely floral note if you can find them. Always use fresh zest and juice for the brightest, most vivid flavor in every bite.

Final Thoughts

If you’ve ever wanted a showstopping dessert that’s as bright in flavor as it is in color, this Lemon Sour Cream Pound Cake is the one to bake. It’s stunning, simple, and endlessly rewarding—your family or guests will be asking for the recipe before the last crumb disappears. Give it a try and let this cheery, citrusy cake become a beloved tradition in your kitchen, too!

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