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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I made this and it turned out excellent. Very moist and delicious.
is there a substitute for the instant pudding mix? I dont have any on hand
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.
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.
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.
You can add lemon juice to the glaze if you would like. I’m sure it would be super delicious!
Amazing!!!
is there a substitute for the lemon instant pudding mix?
oil or plain yogurt
Do you mix the pudding as directed? It doesn't say in the recipe
Use the pudding mix dry. Don't make pudding with it.
thank you mam! got my stuff laid out and ready to go. ��
I made this cake and it came out perfect. Cooked exactly the stated time and mine is perfect. I used a Bundt pan.
pour the contents into the flour and mix well.
325 degrees mean F or C?
Fahrenheit
I don't have a 10inch tube pan will a bundt pan hold the batter?
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.
Do you use salted or unsalted butter?
Do you use.salted or unsalted butter
Rebecca – I used unsalted butter
Made this cake last night! It is wonderful! Great lemon flavor but not overpowering!
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.
Looks yummy. Do you happen to know the calorie count and fat grams? Thanks 🙂 and thanks for a fun contest 😉
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
What a gorgeous post, thank you Stephanie! xoxo
What a gorgeous post, thank you Stephanie! xoxo
I love lemons and lemon cake! Thanks you for sharing 🙂
When life gives you lemons, make lemon sour cream pound cake!
Yes!
Love the flavor of lemon in the summer, it is so refreshing!
This looks so delicious and I can't wait to try it!