Lemon Sour Cream Pound Cake
This Lemon Sour Cream Pound Cake is ultra-moist, buttery, and packed with fresh lemon flavor. Made with full-fat sour cream, real lemon zest, and lemon juice, this lemon sour cream pound cake recipe delivers a tender crumb, rich texture, and bright citrus taste that stays moist for days—perfect for brunch, dessert, or make-ahead baking.
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup full-fat sour cream room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Optional Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- On low speed, alternate adding flour mixture and sour cream, beginning and ending with flour.
- Mix just until combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 65–75 minutes, until golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.
- Optional: drizzle with lemon glaze once fully cooled.
Notes
- Use full-fat sour cream for best moisture and texture.
- All ingredients should be room temperature for even mixing.
- Avoid excess lemon juice—it can make the cake dense.
- Cake flavor improves after resting overnight.