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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Hello dear,
Is there any substitute for the Lemon Instant Pudding?
Hello I’m will be making this cake tomorrow I would like to know if two 9” round cake pans can be used?
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.
great recipe! I get lots of compliments when I make it!!
Can I used 2 loaf pans instead bundt cake pan
Yes. You will need to adjust the cooking time accordingly.
How much flour in grams please?
Thanks,
Lesa
This cake is the bomb.com …i personally wouldn’t change anything about it…i also used unsalted butter…love love love it
I forgot to hit the 5 stars!…………..
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!
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!
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!
Is it true that you can use regular pudding if you don’t have instant?
I haven’t made this with regular pudding. It would probably change the texture of the cake.
could I use cake flour instead of all purpose flour for this recipe?
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.
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!
Can this be made in a bundt pan?
Thanks!
As long as it is large enough.
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!!!
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.
Can you use regular lemon pudding? Not instant
I’ve only made this with instant pudding mix, so I don’t know if it would work with cook & serve pudding mix.
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!
if you coat the butterscotch chips in a little flour they shouldn’t sink to the bottom