Cut lemon pound cake on wooden board, lemon and leaves around

Lemon Sour Cream Pound Cake

  • 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


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!



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


For the cake:

  1. Preheat oven 350ºC.
  2. Butter or spray one 9x4 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.


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