Lemon Sour Cream Pound Cake – the most AMAZING pound cake I’ve ever eaten! So easy and delicious! Top the cake with a lemon glaze for more yummy lemon flavor. Serve the cake with whipped cream, mint and fresh berries. I took this to a party and everyone asked for the recipe!
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Pin This RecipeStop what you are doing and make this Lemon Sour Cream Pound Cake right now! It is the most AMAZING pound cake we’ve ever eaten!! It is so light and full of great lemon flavor. I took one bite and knew I was in trouble. SO good! The lemon glaze really puts this over the top. We served this with some whipped cream and vanilla ice cream. This would be a great dessert to take to a potluck. I guarantee there won’t be any leftovers!
This cake is surprisingly easy to make from scratch. Start with beating together butter and sugar until it is light and fluffy. Next add in some eggs, making sure to mix well after adding each one. Slowly add in flour, pudding mix, salt, and baking soda alternately with sour cream and lemon zest. Pour the batter into a greased tube pan and bake. Once the cake has cooled, top it with a simple glaze made with powdered sugar, lemon, and vanilla. YUM!
You can make this cake in advance and freeze it for later. You can also freeze any leftovers. I like to cut the cake into slices and freeze the individual slices for a quick treat later.
Lemon Sour Cream Pound Cake
Equipment:
Ingredients:
Cake
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant lemon pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cups butter, room temperature (3 sticks)
- 2¾ cup sugar
- 2 tsp vanilla extract
- 6 large eggs
- 8 ounces sour cream
- 2 Tbsp lemon zest
Glaze
- 1½ cups powdered sugar
- 2 Tbsp lemon juice
- 1 Tbsp butter melted
Instructions:
- Preheat oven to 325ºF. Butter and flour a 10-inch tube pan. Set aside.
- Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.
- Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
- Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
- Pour into prepared pan and place in the oven.
- Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
- Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
- To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over cooled cake.
Steph
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This cake is DELICIOUS! Everyone loved it! Thanks for sharing your recipe. It will become one of my family favorites.
Have you ever added fresh blueberries? If so, so you have to adjust anything or cooking time?
I haven’t added blueberries. I wouldn’t think it would change the cooking time.
OMG!!! This is, without a doubt, one of the best cakes I have ever made. Only one problem….i can’t stop eating it, it’s so good!!
Wonder if anyone has made this with gluten free flour?
Sure have !!!! Twice actually….. still amazing!!!
can I use this in a 9×13 pan and how long to bake?
I haven’t made this in a 9×13-inch pan, so I can not say what the cook time would be.
Can blueberries be added?
Hello, I love your recipe. How can I reduce the recipe for a 6in Poundcake?
This cake was delicious! I didn’t have the regular angel food “tube pan” it calls for, so I just used my usual bundt cake and had to cook it longer. The cake was delicious, and not dry. The icing was a little more tart than expected, so I added more sugar and milk to get the texture/sweetness I wanted. Thanks for the recipe!
Just have a question. Can you use a large springform pan that has a center hole
like a tube pan does?
Thanks
I don’t know. I’ve only made this in a tube pan. Does your springform pan have an 18-cup capacity? My guess is that your pan is too small.
This lemon pound cake is outstanding! I made this for Christmas Eve..it turned out perfect! Cake was moist and had the perfect pound cake density, and the glaze was spot on! Definitely making this again!
I made this wonderful cake yesterday for a family get-together. It was very flavorful and looked beautiful. I only gave it 4 stars because it was extremely dense. I will make this again, but will use a loaf pan and make 2-3 loaves (it’s a ton of batter) and also add more baking powder and baking soda.
This is a awesome cake.
I can’t find lemon pudding, can i substitute vanilla pudding instead?
I decided to make this for my dad, and I hope he was able to taste a piece because he’s battling Stage 4 Lung Cancer. I sent some to my employees at my job and they wanted more!!! The cake was delicious!!!!❤❤
This is Pound cake perfection! It bakes up so nicely with a bonus crunchy top. The lemon pudding and lemon zest give it a alight lemon flavor…and then you add the icing which is sweet..but tart and get that lemon punch that burst in flavor in the perfect bite. I baked this cake 3 times in one week after finding the recipe. This was because i needed to get a piece for myself. My family and friends could not stop eating it. Truly Pound Cake perfection!