Lemon Sour Cream Pound Cake

Tender and moist, this lemon pound cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. Easy to make, it is incredibly versatile!

Originally published in April 2015, this post has been updated for text and images to serve you better.

As deceptively simple as the title is, considering the years I’ve been baking and the fact that plain cakes are probably my favorite thing to bake, this is a remarkable recipe which now holds the number one spot for pound cake, citrus or otherwise.

But lemon is a crowd-pleaser, we all know that, right?

And pound cakes are old-fashioned and wonderful and they keep well and the ingredients are everyday staples. So both combined make for a fabulously simple recipe.

Origin of pound cake

Pound cake originated in France and was made with only four ingredients: butter, sugar, flour, and eggs. A pound of each! Can you imagine that? Heavy would be a big understatement I imagine. This was before ingredients like baking powder were discovered.

It is the famous French cake quatre quarts (which means four quarts) due to the number of ingredients and the fact that it was a quarter (or pound) of each.

Sour cream makes this recipe a fantastic one.

Sour cream – this is the star ingredient as the title of this post highlights.

Why use sour cream in a pound cake?

Sour cream substitutes some of the butter and/or milk, it adds incredible moisture to the cake and makes for a tight crumb. So the cake is dense (in a good way) and moist. And may have a slight tanginess to offset the amount of sugar or other sweet ingredients. That depends a lot of the recipe.

I personally think sour cream in a cake is one of the best things ever discovered!

How to glaze a pound cake.

The most common and best way to glaze loaf cakes is with a powdered sugar glaze. It’s super versatile, easy and fast.

It is a must in my opinion, with that extra sweet sensation that makes you want to eat the crunchy glazed top and leave the rest of the cake behind. Maybe not so extremist, since this is an awesome recipe. But you get my point.

I use lemon juice (image below) because well, it’s a lemon loaf cake!

But when I say you can use any liquid I mean it! Milk, cream, citrus juice, dark coffee (my personal favorite), liquors, warm water, fresh raspberries, even olive oil, they all work. So take your pick.

Tips & tricks for making this recipe:

• Sour cream: full fat is what I always use because it makes for a richer cake, but low fat can be used to with good results.
• Creaming: take your time to cream butter, sour cream, and sugar. It makes the cake rise better and makes for a wonderful crumb.
• Baking: pan sizes are important (see variations below) because dense cakes such as this lemon pound cake take a while to bake. So it the pan is too small it will color too much on the outside before being fully baked on the inside.
• Storing it: well wrapped it keeps for 3 days at room t°, a week in the fridge and a month or more in the freezer. I love to freeze leftover pound cake in slices so I can toast them whenever I get a craving.

Variations on this pound cake recipe:

Oh boy, there are so many ways you can vary this fantastic recipe!

Take the lemon zest and juice and it’s almost as if you have a base recipe for pound cake.

• Chocolate glaze: make a vanilla pound cake and use one of the amazing chocolate glazes in this blog.
• Pans: make it in a wider loaf pan like the Chocolate Chip Pound Cake. Or double the recipe and bake it in a 10-cup bundt or tube cake like the Maple Walnut Cake.
• Flavorings: add other citruses – I usually make this a lemon-lime loaf -, add a few tablespoons liquor (instead of the lemon juice), use ground spices (cardamom, cinnamon), add 1/2 cup of chopped nuts or chocolate chips.

The first time I took it to the office it not only disappeared in a nanosecond, but even I was impressed by the texture.

I mean, after 30+ years baking, 300+ cookbooks and a few other numbers I should be slightly embarrassed to share, I was surprised to find such a fantastic variation of a sour cream pound cake recipe.

So go ahead and keep it close. It’s so worth it.

Other recipes you might like:
Chocolate Chip Pound Cake
Maple Walnut Pound Cake
Glazed Apple Walnut Loaf
Blueberry Pecan Loaf Cake
Coconut Pecan Loaf Cake

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Lemon Sour Cream Pound Cake

★★★★★ 5 from 8 reviews

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 45
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf cake 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

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Description

Tender and moist, this Lemon Pound Cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. Easy to make, it is incredibly versatile!

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Scale 1x2x3x

Ingredients

For the cake:

• 1 1/2 cups + 2 tablespoons (240g) all-purpose or cake flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup + 1 tablespoon (125g) unsalted butter, at room tº
• 1/2 cup (110g) sour cream, at room tº
• 1 1/2 cups (300g) granulated sugar
• 3 eggs, at room t°
• 1/2 teaspoon vanilla extract
• Juice from half a lemon
• Zest from 1 lemon

For the glaze:

• 3/4 cup powdered sugar
• 1 tablespoon lemon juice

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Instructions

For the cake:

1. Preheat oven 350ºC.
2. Butter or spray one 9×4 loaf pan.
3. Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later.
4. In a large bowl beat butter and sour cream until smooth, about 1 minute.
5. Add lemon zest and mix.
6. Add sugar gradually and beat until light and fluffy, about 3 minutes more.
7. Add eggs, one at a time, incorporating each one before adding the next.
8. Add vanilla and juice.
9. Sift flour with baking soda and salt and add it to the butter mixture at low speed, in 2 additions, beating only until well mixed. Don’t overbeat.
10. Pour into the pan, smooth top, and bake for 45 minutes, or until golden and cracked on top and a tester comes out clean. If the top is coloring too fast, cover it lightly with a piece of aluminum foil for the last part of the baking.
11. Let cool for 10-15 minutes on a wire rack, and then unmold.
12. Let cool completely before glazing.

For the glaze:

1. Mix powdered sugar and juice until smooth.
2. Put the cake on a wire rack and a piece of parchment or aluminum below, and pour slowly along the center of the cake letting it slide to the sides.
3. You can rescoop the glaze that drips to the paper and pour it over again.

Notes

Tips & tricks for making this recipe:

• Sour cream: full fat is what I always use because it makes for a richer cake, but low fat can be used to with good results.
• Creaming: take your time to cream butter, sour cream, and sugar. It makes the cake rise better and makes for a wonderful crumb.
• Baking: pan sizes are important (see variations below) because dense cakes such as this lemon pound cake take a while to bake. So it the pan is too small it will color too much on the outside before being fully baked on the inside.
• Storing it: well wrapped it keeps for 3 days at room t°, a week in the fridge and a month or more in the freezer. I love to freeze leftover pound cake in slices so I can toast them whenever I get a craving.

Keywords: lemon pound cake, lemon sour cream cake, sour cream pound cake

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!