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 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.
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!
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.
I don’t own a tube pan or bundt pan. What can I use instead?
You can use a loaf pan
Can it be made in loaf pans ?
Absolutely!
Can you use sugar substitues?
Can this be made in a 9 x 13? I plan to use it in a trifle.
I have the same problem as you…wondering if you ever made it in a 9 x 13 pan?
Thanks!
Susan Thompson
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.
Can you use loaf pans? How many? Baking time?
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!!
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! 🙂
I’m wondering if Greek yogurt would work and can I add extra lemon I’m a bit of a lemon finatic
Love this cake recipe. Does it need to be stored in the refrigerator?
You can, but it is fine covered on the countertop.
look good will try it.always looking for great recipe to try.
It’s a really good cake!
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.
So moist and so delicious! I did not have a lemon pudding mix so I used vanilla and added extra lemon zest!
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
I don’t recommend using cake flour.
Lemon zest is the yellow outside portion of the peel of the lemon use a fine grater or vegetable peeler
Can I make cupcakes with this
You can try it.