This Lemon Sour Cream Pound Cake delivers a bright burst of lemon flavor and an incredibly tender, moist crumb. Drizzle it with a simple tangy lemon glaze or dust it with powdered sugar for a classic Southern dessert that never disappoints.
How to Serve Lemon Sour Cream Pound Cake
- In warmer months, serve slices with fresh berries (raspberries or blueberries) and lightly sweetened whipped cream.
- In cooler weather, pair it with warm fruit compote or a spoonful of homemade custard.
- Enjoy it plain — the lemon flavor shines on its own.
- Top with homemade lemon curd or pastry cream for an extra special treat.
- Add a scoop of vanilla ice cream for birthdays or celebrations.
Ingredients You’ll Need
- All-purpose flour – the base of the batter
- Instant lemon pudding mix – boosts lemon flavor and creates a tender crumb
- Salt & baking soda – for lift and balance
- Butter – room temperature for easy creaming
- Full-fat sour cream – richness and moisture
- Granulated sugar
- Large eggs
- Vanilla extract
- Fresh lemon zest
- For the glaze: powdered sugar, fresh lemon juice, and melted butter
Kitchen Equipment
- 10-inch tube pan (angel food / tube pan)
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Citrus zester
- Measuring cups & spoons
- Wire cooling rack
How to Make Lemon Sour Cream Pound Cake
- Preheat oven to 325°F. Butter and flour a 10-inch tube pan.
- Whisk together flour, instant lemon pudding mix, salt, and baking soda.
- Cream butter, sugar, and vanilla until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition.
- Alternate adding the dry ingredients and sour cream on low speed until just combined. Fold in lemon zest by hand.
- Pour batter evenly into the prepared pan.
- Bake 1 hour 20–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 15 minutes, then remove the outer ring and cool completely on a wire rack.
- Whisk together powdered sugar, lemon juice, and melted butter for the glaze. Drizzle over the cooled cake (or simply dust with powdered sugar).
Recipe Variations & Substitutions
- Use salted or unsalted butter.
- Swap sour cream with full-fat buttermilk or plain Greek yogurt.
- No lemon pudding mix? Add 2 tsp lemon extract + increase sugar to 3 cups.
- Turn it into a lime pound cake by swapping lemon for lime.
- Bake in two loaf pans or a 10–12 cup bundt pan (adjust baking time).
Storage & Freezing
Store covered at room temperature or in the refrigerator for up to 1 week. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator.
More Southern Pound Cake Recipes to Try Million Dollar Pound Cake • Pecan Praline Buttermilk Pound Cake • Banana Pudding Cream Cheese Pound Cake • Orange Pound Cake • Classic Buttermilk Pound Cake
