Lemon Sour Cream Pound Cake

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!

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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Stop 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 - 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!

Lemon Sour Cream Pound Cake

Yield: 12 people
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
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!





  • 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.


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slice of lemon cake on a plate



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  1. 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!!

  2. 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!

    1. 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.

  3. 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!

  4. 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.

  5. 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!!!!❤❤

    1. 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!

  6. This cake was absolutely delicious. I made a few changes.I to the recipe . I used a teaspoon of almond and lemon extracts plus 1 teaspoon of vanilla paste. My family went crazy over this cake. Now on the glaze didn’t add butter, just powdered sugar and lemon juice. Lemon flavor was light and fresh.

  7. I made this exactly as the recipe and the was Absolutely the BEST Pound Cake ever!!!! And I’m no spring chicken! The Lemon glaze really added to the slight lemon taste in the cake! It was perfect!!!!! That’s all I can say! Thank you for your recipe!

    1. I made a few changes I added 3 Tablespoons corn starch, I used 1 tsp lemon extract, 1 teaspoon vanilla extract, didn’t use lemon zest.

    1. I have the same problem as you…wondering if you ever made it in a 9 x 13 pan?


      Susan Thompson

      1. You can bake it in any pan that you want. I have only made this as written, so I can not advise on cook times.

  8. I have made this cake numerous times over the last two years. I have the recipe saved to my notes. My family loves it!!! I have substituted an equivalent amount of lemon cake mix for the pudding when the store was out of pudding. I have also divided the vanilla extract with lemon extract. It always comes out perfect!!

  9. This cake is delicious. I did use lemon extract instead of vanilla. Also, the glaze was definitely not drizzle consistency. I added 1/2 Tbsp more of melted butter, but it didn’t really help. I was afraid to do anything else, so just spread it around the top. Wonder what I did wrong? 1 1/2 powdered sugar, 1 1/2 Tbsp melted butter and 2 Tbsp lemon. Either way, will be making this again! 🙂

  10. I made it in small loaf pans and it took a long time to bake. I also poured the icing over the loaves once I pulled them out of the oven and still in the loaf pans.

    I will definitely make this again.

  11. So moist and so delicious! I did not have a lemon pudding mix so I used vanilla and added extra lemon zest!

  12. Can i use cake flour instead of all-purpose flour,and if i do use cake flour do i still have to put in salt and baking soda? Also what is lemon zest and can you buy it in the store? thanks

    1. I’ve only made this in a bundt pan. I am sure you could use 9-inch pans. You will just have to play with the cooking times.

  13. This cake is the bomb.com …i personally wouldn’t change anything about it…i also used unsalted butter…love love love it

  14. Great pound cake! I am a baker 24/7. I made it exactly as written only when I make something new I like to make it in smaller portions so I don’t have to wait for the entire family come over to test a recipe. So I put the cake in 8 3-1/2″x6″ loaves. I also used 2 tsp. lemon extract and one tsp vanilla ext. and the cake was excellent! Tomorrow I will make the large one in a tube pan because i think the batter will be too big for a bunt pan. I baked the loaves on 2nd rack of oven at 340 deg. for 40 minutes. And they were delicious, cute and adorable!

  15. I made this yesterday, and it was so good! I cut the sugar down to 2 cups, and it was plenty sweet, and I added a teaspoon of lemon extract. Awesome recipe, I would recommend it to anyone!

  16. Made this cake 2 weeks ago! Absolutely amazing! The only thing that I changed was 1 tsp vanilla extract and 1 tsp lemon extract. Also baked the cake for 1 hour 40-45 minutes. Making it again because everyone loved it!

    1. I haven’t made this with regular pudding. It would probably change the texture of the cake.

    1. Cake flour and all-purpose flour are not the same. It will change the recipe. Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  17. This was a perfect lemon loaf/cake. I made a cake but it could easily make 2 large loaves. Delicious! Nice tangy lemon flavour. I’ll definitely make this again!

  18. I made this cake over the weekend and we loved it! I was able to taste the lemon and it wasn’t overwhelming which is why I tried this one instead of an actual lemon pound cake!!! Also the texture was perfect!!!

  19. This cake was a big hit. I didn't change a thing other than baking it in a large bundt pan. I used cooking spray and dusted the inside of the pan with sugar rather than flour because I don't like greasy flour patches on bundt cakes. The cake released from the pan without any problems and the sugar made the exterior of the cake so chewy and delicious, 10/10 recommend.

      1. I’ve only made this with instant pudding mix, so I don’t know if it would work with cook & serve pudding mix.

  20. This is our "Go-To" cake anymore! It is not too sweet thankfully, and the frosting brings in that lemon flavor (I add lots of lemon to the sugar topping). I have made it as cupcakes so I can share with others easier, and we have changed the pudding to chocolate and butterscotch as well. I put a chocolate gnache on the chocolate cake and "chef's kiss" it was divine! I also put butterscotch chips in the butterscotch cake – 100% do not recommend this. They ended up falling to the bottom/top and not doing well. The cake part was good, just not the chips. I just wish there was strawberry pudding packages so I could make one with strawberries!

  21. Made this today and it's very very good. The lemon flavor is not overpowering but is definitely there. I'll definitely be making this again.

  22. Delicious cake!
    As per other reviewers, I used Lemon extract, as opposed to vanilla for an extra lemon flavor. This was a very wise choice as I find this cake to be mild on the lemon side, so using vanilla would be even less lemony. I also added 1/4 tsp baking powder and only used 2.5 cups of sugar.
    This cake was just as I imagined, thank you!
    I also did not use the glaze.

  23. The recipe doesn't specify unsalted butter. I hope salted butter will not make it salty. That's all I have. Can this cake be made ahead of time and put in the freezer for a few days?

    1. I usually use Unsalted butter, but salted butter should be just fine. You can freeze the cake for a few days or months. Enjoy!

    1. If the cake is too full in the bundt pan, I usually put the extra in a small pan and have a tasting cake 😉

  24. Can I make this without the lemon flavor? I tried it with lemon and it’s excellent, but I loved how it came out and just wanted a plain pound cake and wondered if that would happen if I just took the lemon flavor out? Thanks so much

  25. This a fabulous, yummy cake!!!! Baked it twice. Cut the recipe in half and baked in my 12" loaf pans. Moist with such a nice lemony flavor. It's a keeper!

  26. Extremely moist and tender. I baked this cake in a 12-cup tube pan with excellent results. (Could also use a Bundt pan.) Also used just 1 teaspoon vanilla extract, plus 1 teaspoon lemon extract. So flavorful, I did not use the glaze on the cake. This cake recipe is surely a keeper!

  27. I used this recipe, then mixed about half of a jar of strawberry polaner all fruit with about a tablespoon of whipped cream vodka. Filled the pan 1/3 of the way with cake batter add the jelly then add the rest of the batter, topped it with unsweetened coconut. Then baked.My family loves it. And I definitely plan to make this cake again. Plain and with jelly.

    1. It is always best to have the eggs and sour cream at room temperature as well as the butter, but it will turn out just fine if you don't have time to do that. Enjoy!

  28. I tried this recipe for the 1st time this past weekend and it was a hit!!! I ended up having to make another the next day because the 1st one was gone. Recipe great as is!!!

  29. Love,love,love this cake. I'VE HAD FRIEND ORDER IT FOR BIRTHDAYS!!!
    I love the tart of the drizzling thin icing !!! Just enough.
    I will make this over and over again !!!

    1. Made this for my grown son's birthday. He had friends over at his place, and everyone loved the cake. I was even asked to make cakes for some of them for their upcoming birthdays. Delicious!

    1. I put my cake in the oven at 325 for 1hr & 25 mins and it wasn’t fully done. Any suggestions? I also used a Bundt pan.

      1. All ovens are different, so you may need to add a few minutes to the cooking time. I would check it every 5 minutes until it is done.

        1. Hi, I tried to make this cake today. I like the other person, I baked for 1:30 min and that was with the aluminum foil on it. I looked at the cake and it was not done on top. I pulled off the foul and allowed to cook until golden brown on top (about 30 mins more). When it comes to the glaze, ingredients: powder sugar, melted butter and lemon juice and mix well. In your typed up msg, it said nothing about lemon juice, but vanilla, which is correct? I want it to turn out right with the glaze.

        2. You can add lemon juice to the glaze if you would like. I’m sure it would be super delicious!

      1. I made this cake and it came out perfect. Cooked exactly the stated time and mine is perfect. I used a Bundt pan.

    1. Just make sure to leave about an inch of the bundt pan unfilled so the cake has room to rise. You might have leftover batter.

  30. I made this yesterday. It was good but not very lemony. I would suggest 2 pudding mixes or maybe lemon extract instead of the vanilla. It's a good cake though.

  31. Looks yummy. Do you happen to know the calorie count and fat grams? Thanks 🙂 and thanks for a fun contest 😉

  32. That looks so yummy. I rarely make anything lemon because my husband isn't fond of lemon at all. But THIS I'm going to make. I only hope to get my future DIL to come visit and help me eat it so I don't eat it all myself. LOL

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