Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake is a delicious homemade from scratch dessert.  Enjoy plain or drizzled with a tangy lemon glaze. 

CLICK HERE TO PIN ON PINTEREST.

EDITOR’S NOTE (April18 2022):    Added one new photo.  Updated recipe has two versions.  One pound cake has baking soda (dense texture.  The other has baking powder (soft/tender crumb).   Also included is a Lemon Glaze recipe.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse any of the pictured products. 

Delighted to share what I purchased and used to make this delicious recipe.

All comments are my own. 

TWO POUND CAKE RECIPES

There are two versions of this printable recipe.  The pound cake pictured above has baking soda in it.  

The other cake with a soft/tender crumb is pictured below.   It contains baking powder.

Both cakes are easy to make with simple ingredients.

BEFORE USING BAKING POWDER & BAKING SODA, TEST FOR EFFECTIVENESS

If they’ve been sitting in the pantry for weeks or months, test before using to make sure they’re effective.  Click here for simple instructions.

Pour remaining flour back into container.

 

HOW TO GREASE CAKE PAN:  2 WAYS

1. Spray the tube and all up the sides with no-stick baking spray (with flour). 

2. Cover a paper towel with vegetable oil.  Use it to grease the tube, bottom and sides of pan. 

Sprinkle flour all over the bottom, tube and sides of pan. 

Shake off excess.   

SLICE & SERVE WARM OR COLD

DRIZZLE WITH LEMON GLAZE (RECIPE BELOW)

ENJOY!

Calories and nutritional information not included with recipes on this site. 

A popular online nutritional calculator is myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.     

No need to type each ingredient.

Print Recipe

Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake is a delicious homemade from scratch dessert.  Enjoy plain or drizzled with a tangy lemon glaze.  There are two versions of this recipe. One with baking powder (tender crumb) and the other with baking soda (dense pound cake). Recipes and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: pound cake

Servings: 16 slices

Ingredients

Lemon Sour Cream Pound Cake (Baking Powder)

• 2 sticks (1 cup) unsalted butter, softened
• 2-3/4 cups granulated sugar Use 3 cups for more sweetness.
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 container (8 ounces) sour cream
• 3 tablespoons fresh lemon juice Seeds removed.
• 2-1/2 cups all-purpose flour Sifted, spooned and leveled.
• 2 teaspoons baking powder
• baking spray with flour Use to grease cake pan.

Lemon Cream Glaze

• 3 tablespoons unsalted butter
• 4 tablespoons fresh lemon juice, divided Fresh has more flavor than bottled juice.
• 1 tablespoon lemon zest Add more if desired.
• 2 cups powdered sugar

Lemon Sour Cream Pound Cake (Baking Soda)

• 2-3/4 cups granulated sugar Use 3 cups for more sweetness.
• 3 cups all-purpose flour Sifted, spooned and leveled.
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 container (8 ounces) sour cream
• 6 medium or large eggs, room temperature
• 3 tablespoons fresh lemon juice Seeds removed.
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• baking spray with flour Use to grease cake pan.

Instructions

Lemon Sour Cream Pound Cake

• Preheat oven to 325 degrees.
• In large bowl, use a hand mixer or large spoon to cream together softened butter and sugar until well combined. Mixture will look white.
• Add eggs one at a time. Stir until well combined before adding next egg. Repeat process until all 5 eggs have been added.
• Add vanilla (or lemon) extract, sour cream, lemon juice (or lemonade concentrate). Stir until well combined. Set aside.
• In medium sized bowl, sift together all-purpose flour and baking powder.
• Add flour mixture to wet ingredients. Stir until well combined. Set aside.
• Use baking spray with flour to grease a 12-cup cake pan. Grease tube, bottom and sides.
• After pouring cake batter into cake pan, tap pan on counter to help it evenly.
• Bake 1 hour and 30 minutes OR until a long knife or skewer inserted in center comes out clean. Oven temperatures vary. Decrease temperature 25 degrees if cake's edges brown after 20 minutes in the oven.
• Test for doneness by inserting knife or long skewer into center. Press to bottom. Cake is done if it comes out clean.
• Cool in cake pan at least 10 minutes before inverting on a plate.
• Drizzle glaze over cool cake.

Lemon Cream Glaze

• While cake is baking, prepare glaze.
• Melt butter in a medium-sized saucepan over low heat. Add lemon juice, lemon zest and powdered sugar. Stir constantly until well combined. After about 30 seconds, mixture will become a thin icing.
• To make it thicker, continue stirring 30 seconds longer. To make it thinner, add 1/2 teaspoon of lemon juice or 1/2 tablespoon of unsalted butter.
• Taste a sample. Add more lemon juice and lemon zest if desired.

Lemon Sour Cream Pound Cake (Baking Soda)

• Preheat oven to 325 degrees.
• In a large bowl, use a mixer to combine sugar, all-purpose flour, salt, baking soda, unsalted butter (softened), sour cream, eggs and lemon juice. Mix together well combined. No dry flour mixture.
• Use baking spray with flour to grease a 12-cup cake pan. Grease tube, bottom and sides of pan.
• After pouring cake batter into cake pan, tap pan on counter to help it evenly.
• Bake 1 hour OR until a long knife or skewer inserted in center comes out clean. Oven temperatures vary. Decrease temperature 25 degrees if cake's edges brown after 20 minutes in the oven.
• Test for doneness by inserting knife or long skewer into center. Press to bottom. Cake is done if it comes out clean.
• Cool in cake pan at least 10 minutes before inverting on a plate.
• Drizzle glaze over cooled cake.