Lemon Sour Cream Pound Cake Recipe

Relish a zesty lemon sour cream pound cake that melds velvety butter, tangy sour cream, and bright lemon zest. This delectable treat boasts a moist crumb and balanced sweet tartness that excites the palate. Perfect for gatherings and cozy afternoons, its indulgent flavor delivers pure bliss in every bite.

I recently made a Lemon Sour Cream Pound Cake that totally impressed me with its balance of tangy lemon flavor and rich moist texture. I started with classic ingredients like 1 cup unsalted butter, 2 cups granulated sugar, and 4 large eggs—all at room temperature to keep things smooth.

Then I mixed in 2 cups all-purpose flour with just 1/2 teaspoon each of baking powder and baking soda along with 1/4 teaspoon salt to keep the cake light. The secret to its moistness is combining 1/2 cup sour cream and 1/4 cup whole milk.

I added the zest of 2 lemons, 1/4 cup freshly squeezed lemon juice, plus 1 teaspoon vanilla extract for that burst of flavor. The cake isn’t overly sweet and provides a bit of protein from the eggs and energy from the butter and sugar.

If you enjoy lemon pound cake recipes or sour cream cakes, this one is a must try.

Why I Like this Recipe

I really love this recipe because it gives me a perfect mix of tangy lemon and rich sour cream flavors that makes every bite memorable. Sometimes I’ll tweak the recipe a bit, but even when I mess up a little, it still comes out awesome. I also appreciate how simple the ingredients are, which makes it feel less intimidating and more fun to experiment with. And honestly, the step-by-step instructions really help me feel confident even when I’m in a rush or forgetting a step here and there.

Ingredients

• Unsalted Butter: Provides rich, creamy fat which makes the cake moist and flavorful.
• Granulated Sugar: Gives sweetness and tender crumb; it adds necessary carbs for energy.
• Eggs: Adds structure and protein.

  They help the cake rise and hold moisture.

• Sour Cream: Gives moisture and tanginess.

  It makes the crumb soft and moist.

• Lemon Zest & Juice: Adds bright, citrus tang and compliments the sweetness perfectly.
• All-purpose Flour: Offers carbs that create structure and a tender crumb for the cake.
• Whole Milk: Contributes liquid, ensuring the batter remains smooth and the cake has a tender crumb.
• Vanilla Extract: Enhances overall flavors, balancing the lemon tang with its warm, sweet aroma.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream, at room temp
• 1/4 cup whole milk, at room temp
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan or bundt pan with butter, then lightly dust it with flour.

2. In a large bowl, cream the softened butter with the granulated sugar until the mixture looks light and fluffy.

3. Beat in the eggs one at a time at room temperature, making sure each mix is well combined before adding the next.

4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

5. In a separate small bowl, combine the sour cream, whole milk, lemon zest, lemon juice, and vanilla extract.

6. Slowly add the dry ingredients to the butter mixture, mixing until just incorporated to avoid overmixing.

7. Now gently fold in the sour cream mixture until the batter is smooth and all ingredients are combined.

8. Pour the batter into your prepared pan, smoothing out the top with a spatula.

9. Bake in the oven for about 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven
2. Loaf or bundt pan
3. Three mixing bowls (one large for butter and sugar with eggs, one medium for dry ingredients, and one small for the sour cream mixture)
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Whisk
7. Rubber spatula
8. Toothpick
9. Wire cooling rack

FAQ

Lemon Sour Cream Pound Cake Recipe Substitutions and Variations

• Instead of unsalted butter, you can use salted butter, but just cut down on the added salt by a pinch or so
• If you dont have granulated sugar, try light brown sugar as a 1:1 substitute to add a bit of caramel flavor
• You can swap sour cream with full-fat Greek yogurt for a similar tang and moisture in the cake
• Whole milk can be replaced with 2% milk or even a non-dairy milk like almond milk if thats what you have on hand
• If youre short on lemon juice, a blend of lemon and lime juice can work, though it might change the flavor just a tad

Pro Tips

1. Make sure your butter is soft enough to mix smoothly with the sugar but not so melted that it ends up like liquid; it can really mess up your batter if it’s too runny.

2. Using room temperature eggs, sour cream, and milk isn’t just a fancy trick – it helps all the ingredients blend together better so your cake turns out more evenly baked.

3. Don’t go crazy stirring once you add your dry ingredients; mix until it just looks combined. Overmixing can make your cake dense and chewy instead of light and fluffy.

4. Greasing and flouring your pan well is actually pretty important – you don’t want any pieces of cake stuck around way longer than they should be.