Lemon Sour Cream Pound Cake Recipe

I recently prepared a Lemon Sour Cream Cake that brims with vibrant flavors. I mixed together fresh lemon juice, zest of two lemons, and creamy sour cream with quality ingredients like unsalted butter and all-purpose flour. Every bite delivers a delightful tang that makes this pound cake recipe truly memorable.

I’ve always been fascinated by the blend of tang and richness that this Lemon Sour Cream Pound Cake brings. I discovered that when you combine the zest of two lemons and a quarter cup of fresh lemon juice with 1 cup of sour cream, it transforms a basic cake into something special.

I mix in 2 cups of all-purpose flour with a pinch of salt, toss in 1 cup of softened unsalted butter, and then add 2 cups of granulated sugar to create a smooth, luscious base. Using 4 large eggs and a touch of vanilla extract really ties everything together.

I also make sure that a little bit of baking soda and baking powder is well incorporated so it rises just right. This recipe is a creative spin that takes traditional sour cream and lemon cakes to another level and I hope you enjoy making it as much as I do.

Why I Like this Recipe

I love this recipe because it gives me a burst of tangy lemon flavor that perfectly balances the rich, buttery taste. I like the moist texture of the cake that makes every bite feel decadent. I appreciate how simple the ingredients are, yet they come together to make a delicious treat. I also really enjoy the process of making it, since it feels like a fun challenge and a chance to experiment with flavors.

This Lemon Sour Cream Pound Cake is one of my favorites cuz it mixes sweet and tangy flavors in a really cool way. First, you gotta preheat your oven to 350°F and make sure to grease your loaf or bundt pan really well. Next, in one bowl, sift together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. In a bigger bowl, cream 1 cup of unsalted butter with 2 cups of granulated sugar until it gets nice and light. Then i beat in four large eggs one at a time and stir in 1 teaspoon of vanilla extract.

After that, add the zest from 2 lemons and 1/4 cup of fresh lemon juice into the butter-sugar mix. Slowly add your dry ingredients into the wet mixture just until it’s combined. Then, be gentle when you fold in 1 cup sour cream so you dont over mix it. Pour your batter into the prepared pan and smooth out the top. Bake for about 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Lastly, let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely. Enjoy every bite!

Ingredients

• All-purpose flour mainly provides carbohydrates forming the backbone of the cake.
• Unsalted butter adds creamy fats and moisture for a rich tender texture.
• Granulated sugar sweetens the cake and helps create a light tender crumb.
• Eggs provide protein and bind ingredients to ensure a sturdy moist structure.
• Lemon zest and juice lend a tangy brightness that balances sweetness perfectly.
• Sour cream adds creamy tartness and moisture for a decadent dense texture.
• Vanilla extract deepens flavors with its warm inviting aroma.
• Baking soda and powder help the cake rise into a soft crumb.

Ingredient Quantities

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

How to Make this

1. Preheat your oven to 350°F and grease a loaf or bundt pan real good.

2. In a bowl, sift together 2 cups of flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a larger bowl, cream the 1 cup unsalted butter and 2 cups granulated sugar until it’s light and fluffy.

4. Beat in the 4 large eggs one at a time, and then stir in 1 teaspoon vanilla extract.

5. Add the zest from 2 lemons and 1/4 cup fresh lemon juice into your butter-sugar mixture.

6. Slowly mix in the dry ingredients to the butter mixture just until combined.

7. Fold in 1 cup sour cream gently so you dont over mix the batter.

8. Pour the batter into the prepared pan and smooth out the top.

9. Bake it for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

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

Equipment Needed

1. Preheated oven set at 350°F
2. Loaf or bundt pan (make sure it’s well greased)
3. A small bowl or fine mesh sieve for sifting dry ingredients
4. A large mixing bowl for creaming butter and sugar
5. An electric mixer (or hand mixer) for beating the butter-sugar mixture
6. Measuring cups and spoons to get exact amounts
7. A lemon zester or grater for the lemon zest
8. A citrus juicer or reamer for the lemon juice
9. A spatula to gently fold in the sour cream
10. A toothpick to test if the cake is baked properly
11. A wire rack to let the cake cool completely

FAQ

Lemon Sour Cream Pound Cake Recipe Substitutions and Variations

• Unsalted butter – you can use salted butter instead, just reduce the extra salt; or try a high-quality margarine
• Granulated sugar – you might swap with coconut sugar, though it will lend a slight coconut flavor
• Eggs – for an egg-free version, mix in 1/4 cup unsweetened applesauce for each egg or use a mashed banana
• Sour cream – plain Greek yogurt is a great alternative and works similarly in the recipe
• Fresh lemon juice – if needed, bottled lemon juice can be a substitute, but it might not have the same brightness

Pro Tips

1. Make sure your butter, eggs and sour cream are at room temperature; that way everything mixes together a lot smoother and you avoid any weird lumps.
2. When you fold in the sour cream, do it gently. Overmixing can make your cake turn out dense instead of light and fluffy.
3. Keep an eye on your baking time. Ovens can vary a bit so start checking with a toothpick a few minutes early if you can so you dont overbake.
4. Be careful when zesting the lemons. Try to get just the yellow part and avoid the white pith so you dont end up with a bitter taste.