I love preparing my Lemon Pound Cake Recipe using unsalted butter, fresh lemon zest, and sour cream. The addition of tangy lemon juice and smooth vanilla creates a unique blend of flavors that has me excited every time I bake. Each bite offers layers of exquisite flavor and charm.

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I’m excited to share my twist on a lemon sour cream pound cake that totally redefines a classic favorite. I experimented with the perfect balance of ingredients to create a cake that has a bright kick from the zest of 2 lemons and a tangy burst from 3 tablespoons of fresh lemon juice.

I used unsalted butter and granulated sugar to build the rich base, while 4 large eggs and a teaspoon of vanilla extract brought a subtle smoothness throughout the batter. The addition of sour cream makes the cake incredibly moist, and when blended with all-purpose flour, baking powder, baking soda and a pinch of salt, it promises a flavor that is both light and indulgent.

Every bite feels like a mix of tangy lemon dessert and a comforting pound cake, making it a fantastic creation if you’re looking to try something unique and delicious.

Why I Like this Recipe

I really love how the sour cream makes the cake super moist and gives it this rich, tangy flavor that stands out. I also dig the lemon zest and juice – they add a burst of citrus that isn’t too overpowering, making it feel refreshing every time I take a bite. Another thing is the buttery aroma that fills the whole room when it bakes; it makes the whole house feel cozy and warm, like a little treat that brings everyone together. Plus, I appreciate how simple the instructions are even though it might seem a bit tedious sometimes – it always turns out pretty damn good even on my messy kitchen days.

Ingredients

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Unsalted Butter gives rich flavor and creamy texture; it’s a fat source that adds moisture.
Granulated Sugar makes it sweet and tender, yet is full of carbohydrate energy.
Eggs binds ingredients and add protein; too many makes the cake denser.
Lemon Zest and Juice offer tangy sour notes that brighten the overall flavor.
Sour Cream keeps the cake moist and adds a mild tanginess with creaminess.
All-Purpose Flour gives structure and is a carb source with little fibre.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

3 tablespoons fresh lemon juice

1 cup sour cream

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

How to Make this

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1. Preheat your oven to 350°F and grease a bundt or loaf pan that you’ll be using.

2. Cream the butter and sugar together in a large bowl until light and fluffy, about 5 to 7 minutes.

3. Beat in the eggs one at a time making sure each is well mixed before adding the next.

4. Stir in the vanilla extract, lemon zest from 2 lemons, and the lemon juice.

5. Mix in the sour cream until well combined.

6. In another bowl, sift together the flour, baking powder, baking soda, and salt.

7. Gradually fold the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix.

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

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

10. Allow the cake to cool in the pan for about 10 minutes then transfer it to a wire rack to cool completely before serving.

Equipment Needed

1. Oven – Preheat to 350°F for baking the cake
2. Bundt or loaf pan – Grease this before pouring in the batter
3. Large mixing bowl – For creaming the butter and sugar, and then later mixing the wet ingredients
4. Electric mixer or hand whisk – To cream the butter and sugar until light and fluffy as well as to beat in the eggs
5. Medium bowl – To sift together the flour, baking powder, baking soda, and salt
6. Sifter – For effectively mixing the dry ingredients without lumps
7. Spatula – For gently folding the dry ingredients into the wet mix
8. Measuring cups and spoons – For accurately measuring out all the ingredients
9. Wire cooling rack – To let the cake cool completely after it’s been removed from the pan
10. Toothpick – To test if the cake is fully baked by checking for any wet batter when inserted in the center

FAQ

Can I use salted butter if I don't have unsalted butter?

It's best to use unsalted butter because using salted butter might mess up the flavor balance. If you really gotta use salted, reduce the salt in the recipe a bit.

Can I make this cake gluten-free?

You can try a gluten-free all-purpose flour blend, but the texture may vary a bit from the original. Experiment a little for best results.

How do I know when the cake is done?

Stick a toothpick or cake tester in the center. If it comes out clean or with just a few crumbs clinging on, then your cake is ready.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives you a brighter flavor, but in a pinch bottled lemon juice will do. However, the taste might not be as vibrant.

How should I store leftovers?

Keep the cake in an airtight container at room temp for up to 2 days. For longer storage, pop it in the fridge and let it come to room temperature before serving.

Lemon Sour Cream Pound Cake Recipe Substitutions and Variations

Unsalted butter: Try using an equal amount of coconut oil or margarine, but remember that might make the cake a bit denser.
Granulated sugar: You can swap it with coconut sugar in a 1:1 ratio, though it might lend a slight caramel note to the flavor.
Sour cream: Replace it with full-fat Greek yogurt at a one-to-one ratio, which works pretty well in this recipe.
Eggs: If you need to replace eggs, use 1/4 cup unsweetened applesauce per egg; it won’t mimic the exact texture but does a decent job.
All-purpose flour: Consider using a gluten-free flour blend as a substitute in equal amounts, just be sure to check your blend’s instructions since moisture ratios can vary.

Pro Tips

1. Make sure your butter and eggs are at room temp so they mix together real smooth – cold ingredients can mess up the texture.
2. When you’re creaming the butter and sugar, really take your time. Beat it till it looks light and fluffy, but be careful not to overmix once you add the flour or your batter might turn dense.
3. Sifting the dry ingredients not only gets rid of lumps but also helps make a lighter cake; don’t rush this step.
4. Gently fold in your flour mix; a few extra stirs is fine but overmixing can make your cake tough, so stop as soon as everything is just combined.

Lemon Sour Cream Pound Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

423

kcal

Equipment: 1. Oven – Preheat to 350°F for baking the cake
2. Bundt or loaf pan – Grease this before pouring in the batter
3. Large mixing bowl – For creaming the butter and sugar, and then later mixing the wet ingredients
4. Electric mixer or hand whisk – To cream the butter and sugar until light and fluffy as well as to beat in the eggs
5. Medium bowl – To sift together the flour, baking powder, baking soda, and salt
6. Sifter – For effectively mixing the dry ingredients without lumps
7. Spatula – For gently folding the dry ingredients into the wet mix
8. Measuring cups and spoons – For accurately measuring out all the ingredients
9. Wire cooling rack – To let the cake cool completely after it’s been removed from the pan
10. Toothpick – To test if the cake is fully baked by checking for any wet batter when inserted in the center

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 cup sour cream
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

Preheat your oven to 350°F and grease a bundt or loaf pan that you’ll be using.
Cream the butter and sugar together in a large bowl until light and fluffy, about 5 to 7 minutes.
Beat in the eggs one at a time making sure each is well mixed before adding the next.
Stir in the vanilla extract, lemon zest from 2 lemons, and the lemon juice.
Mix in the sour cream until well combined.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture and stir until just combined, being careful not to overmix.
Pour the batter into your prepared pan, smoothing out the top.
Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes then transfer it to a wire rack to cool completely before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.