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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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.
Can you make this in a 13×9 sheet pan?
I'm sure you could. You will probably need to adjust the cooking time.
Shorter or longer?
I'm not sure, as I have not made this in a 9×13-inch pan. I would assume it would take less time.
This is my go to cake. It is wonderful. The flavor is rich and lemony. Your family will love it.
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.
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?
I usually use Unsalted butter, but salted butter should be just fine. You can freeze the cake for a few days or months. Enjoy!
What size pan are you using? I made it one in a bundt cake pan the batter overflowed.
If the cake is too full in the bundt pan, I usually put the extra in a small pan and have a tasting cake 😉
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
sure – use vanilla pudding and omit the lemon. Should be just fine.
This cake was awesome. Didn’t change a thing.
So glad it was a hit!
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!
Made this cake for Easter and it turned out great! Thanks so much for sharing.
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!
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.
Should the eggs and sour cream be room temperature as well?
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!
Anyone tried adding poppy seeds to this lemon cake?
I think that would be delicious!
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!!!
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 !!!
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!