Indulge in the Best Lemon Sour Cream Pound Cake: A Recipe for Unforgettable Moistness and Flavor
Prepare to delight your taste buds with the ultimate lemon sour cream pound cake! This old-fashioned recipe consistently delivers a cake that is exceptionally moist, wonderfully soft, and boasts a fine, tender crumb. Crowned with a luscious, buttery lemon icing, it’s a dessert that’s perfectly suited for any occasion, from casual family gatherings to elegant holiday feasts.
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
If you’re a true pound cake aficionado and looking for more irresistible baking ideas, be sure to explore my Chocolate Sour Cream Pound Cake, my unique Apple Cider Donut Cake, and the refreshingly tart Key Lime Pound Cake!
Lemon Sour Cream Pound Cake: A Beloved Classic for Every Occasion
For my family, and undoubtedly many others, holiday gatherings and special occasions simply aren’t complete without a sprawling table laden with an array of delectable desserts. There are always the cherished must-haves: the comforting sweet potato pie, bubbling peach cobbler, creamy banana pudding, a variety of light icebox pies, and, of course, pound cakes of every imaginable flavor and style. This particular recipe for lemon sour cream pound cake evokes those very memories, calling to mind the delightful 7-Up cakes and sock-it-to-me cakes lovingly prepared by the incredible bakers in my family.
This lemon sour cream pound cake isn’t just a dessert; it’s a slice of tradition, a testament to generations of baking expertise, and a comforting centerpiece that brings everyone together. Its rich history and comforting flavors make it an ideal choice whether you’re celebrating a holiday, hosting a brunch, or simply craving a taste of home.
Celebrating Juneteenth with this Special Lemon Pound Cake Recipe
I am particularly honored and excited to share this lemon pound cake recipe as a way to celebrate Juneteenth, a profoundly significant and the oldest national commemoration of the end of slavery in the United States. This important day, observed on June 19th, marks the date in 1865 when Major General Gordon Granger arrived in Galveston, Texas, to announce to all formerly enslaved people that they were finally free. This monumental declaration came a full two and a half years after the Emancipation Proclamation, making June 19th a true day of liberation. Since then, Black Americans across the nation have embraced June 19th as Juneteenth, our country’s second independence day—a day overflowing with jubilation, profound remembrance, and a celebration of freedom.
Today, Juneteenth continues to gain well-deserved prominence and is traditionally celebrated with vibrant parades, lively barbecues, bustling street fairs, and exciting rodeos. Central to these festivities are food and drink, which play an integral role in honoring the rich cultural heritage of the day. This is precisely what brings us to this year’s Juneteenth Virtual Cookout. This annual collaboration proudly unites Black food bloggers and creators from across the country to showcase and celebrate the extraordinary culinary traditions that define Juneteenth. This year, over 40 talented Black creators have generously contributed to this collaborative menu as a heartfelt Freedom Day tribute, and I wholeheartedly encourage you to explore these truly amazing and diverse recipes!
The complete list of all the participating creators and their incredible recipes is provided further down below. You can actively participate in this joyous Freedom Day celebration by trying and sharing these recipes, and by following along with the vibrant conversation using #JuneteenthCookout2021 on Instagram!
[feast_advanced_jump_to]
The Rich History of Pound Cake: From 18th Century England to Southern Tables
The origins of pound cake can be traced all the way back to 18th-century England, where its name was quite literal: the original recipe called for a pound each of flour, eggs, sugar, and butter. This straightforward combination created a dense, rich cake that quickly gained popularity. As the recipe traveled across the Atlantic, it made its way into early American cookbooks. In fact, two distinct pound cake recipes were featured in American Cookery, the very first cookbook published in the United States by an American author, Amelia Simmons, in 1796. This publication solidified pound cake’s place in the nascent American culinary landscape.
As the decades progressed, pound cake recipes saw an explosion in popularity, particularly throughout the Southern states. This was a region where baking traditions were deeply cherished, and pound cakes, with their satisfying richness and versatility, became a staple. However, the story of pound cake in America is incomplete without acknowledging the groundbreaking contributions of African American chefs.
In 1866, Malinda Russell, an extraordinary African American woman born and raised in Tennessee, made history by publishing A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen. This remarkable work is now recognized as the very first cookbook published by an African American chef. Mrs. Russell’s life was truly exceptional; she worked as a cook and a nurse, and bravely owned several businesses, including a laundry, a boarding house, and a pastry shop. Her cookbook, a testament to her diverse culinary skills, contains hundreds of recipes, with a strong emphasis on sweets and baked goods. Among these, several recipes are unmistakably pound cakes, many bearing striking similarities to the very lemon sour cream pound cake recipe we cherish today. Her work provided essential culinary knowledge and a window into the rich traditions of African American cooking during a pivotal time in American history.
Later, in 1881, another pivotal moment in culinary history occurred when Mrs. Abby Fisher published What Mrs. Fisher Knows About Old Southern Cooking. This was the second known cookbook by an African American chef, and it further cemented the pound cake’s status. Mrs. Fisher also included two of her own beloved pound cake recipes, solidifying this dessert as an enduring archetype of both Southern and African American cooking traditions.
Today, pound cakes of all varieties remain a consistent and cherished presence on the tables of Black families across the nation. I find immense joy in understanding that when I bake this lemon sour cream pound cake, I am not only continuing a treasured family tradition but also honoring the culinary and pastry legacies of these trailblazing Black chefs, whose contributions too often went unrecognized. It’s a sweet connection to history, heritage, and the talented bakers in my own family.
What Makes It a “Pound Cake”? The Evolution of a Classic
The name “pound cake” is a direct nod to its original formulation. Historically, this beloved cake was made with a literal pound each of four core ingredients: flour, eggs, sugar, and butter. This simple, balanced ratio yielded a dense, rich, and incredibly satisfying cake. However, culinary traditions, like all things, evolve. Over centuries, the standard pound cake recipe has been refined and adapted by countless bakers. These adaptations aimed to achieve a slightly softer and fluffier texture while meticulously preserving the moist, tight crumb that is the hallmark of its origins.
This journey of refinement has brought us to modern variations like our moist lemon sour cream pound cake. It’s a testament to hundreds of years of delicious culinary evolution, balancing the classic density with a contemporary lightness and burst of flavor. This particular version takes the timeless appeal of pound cake and infuses it with bright, zesty lemon and the tenderizing power of sour cream, creating a truly exceptional dessert.
For those curious about the nuances of different cake types, be sure to check out my post on the differences and similarities between pound cake vs. Bundt cake. And if you’re craving more lemony goodness beyond this recipe, you might enjoy my Oreo Pound Cake (a surprising twist!), this renowned Ritz Carlton Lemon Pound Cake, or my delightful Blueberry and Lemon Pound Cake! For an even broader exploration of lemon flavors, don’t miss my Lemon Blueberry Mascarpone Cake and my comprehensive collection of recipes with lemon curd!
Achieving the Perfect Moist Texture: The Secret of Sour Cream
The quest for a truly moist and tender pound cake often leads to one key ingredient, subtly hinted at in the name of this very recipe: sour cream! Just as it works wonders in my chocolate sour cream pound cake or my indulgent Salted Caramel Kentucky Butter Cake, the sour cream in this lemon pound cake plays a critical role. It imparts an unparalleled moistness and tenderness to the cake, while simultaneously maintaining that rich, dense, and finely textured crumb that is the hallmark of all truly exceptional pound cakes.
For the absolute best results and to achieve that perfect level of moisture and richness, I cannot stress enough the importance of using full-fat sour cream. Its higher fat content contributes significantly to both the texture and the flavor profile of the finished cake. Beyond the star ingredient, another crucial tip for ensuring a moist cake is to avoid over-baking. Even a few minutes too long in the oven can transform a perfectly moist cake into a dry one. Always begin checking your cake a few minutes before the designated bake time is complete, using the toothpick test as your guide.
Essential Ingredients for Your Old-Fashioned Lemon Pound Cake
Crafting the perfect lemon sour cream pound cake begins with selecting high-quality ingredients and understanding their role:
- Granulated Sugar: This provides the foundational sweetness and perfectly balances the bright, tart notes of the lemon, ensuring a harmonious flavor profile in every bite.
- Lemon Zest: The magic happens when you press the lemon zest into the sugar. This simple step helps to release the natural, fragrant oils trapped within the zest, infusing our lemon sour cream pound cake with a truly vibrant and intense lemon flavor that you can’t get from juice alone.
- Salted Butter: For best results, ensure your butter is at room temperature. This allows it to cream beautifully with the sugar, creating a light and airy base for your cake. If you prefer to use unsalted butter, simply add ½ teaspoon of salt along with your dry ingredients to achieve the correct balance.
- Eggs: Like the butter, your eggs should also be at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more uniform cake texture.
- Vanilla Extract: Always opt for a high-quality pure vanilla extract. Its warm, sweet notes complement the bright lemon wonderfully. Even better, consider making your own at home – check out my post on how to make vanilla extract with just two simple ingredients!
- Fresh Lemon Juice: The combination of both the zest and fresh lemon juice is essential. While zest provides aromatic oils, the juice delivers the tangy liquid element, resulting in that perfectly balanced and unmistakable lemon flavor in this sour cream pound cake.
- Sour Cream: Our not-so-secret ingredient and the star for moisture! Absolutely ensure you use full-fat sour cream, and that it is also at room temperature. Its acidity and fat content are key to the cake’s tender crumb and moistness.
- Cake Flour: Using cake flour is crucial for achieving a remarkably soft and tender crumb in our lemon sour cream pound cake. Its lower protein content prevents the cake from becoming tough. For accuracy, I highly recommend using a kitchen scale to measure by weight. If measuring by volume, be sure to use the spoon-and-level method for precise results. Don’t have cake flour? See the tips section below for an easy homemade substitute!
- Baking Soda: A small amount of baking soda is added to react with the acid in the sour cream, providing a gentle lift and contributing to the cake’s tender texture.
Crafting the Perfect Lemon Glaze
Finally, we’ll finish our moist sour cream pound cake with an incredibly easy yet irresistible lemon glaze:
- Powdered Sugar (Confectioners’ Sugar): This fine sugar provides the essential structure and sweetness for our smooth glaze. Just like with cake flour, proper measurement is key, so measure it correctly.
- Lemon Zest and Juice: These are combined for an intense boost of pure lemony flavor in the glaze. You can add a little extra lemon juice as needed to achieve your desired thinness. For the ultimate lemon experience, consider topping your slice of cake with my homemade lemon curd!
- Melted Butter: A touch of melted butter is the secret to giving this simple glaze a richer, more luxurious texture and mouthfeel.
For more bright and zesty lemon recipes, lemon lovers will absolutely want to check out my Lemon Bars with Graham Cracker Crust, my wonderfully simple Lemon Dump Cake, or even a savory twist with my Ricotta Lemon Pasta!
Deep Dive: The Magic of Sour Cream in Baking
Sour cream is a secret weapon in the world of baking, especially when it comes to cakes! Its primary role is to add incredible moisture to your cake batter without thinning it out. This results in a denser, yet still incredibly tender and moist crumb in your finished cake, which is highly desirable in a pound cake. The magic doesn’t stop there, however.
The inherent acidity in sour cream provides a delightful tangy flavor that beautifully complements the sweetness of the cake, especially when paired with bright lemon notes. More importantly, this acidity reacts synergistically with baking soda in the recipe. This chemical reaction creates carbon dioxide bubbles, which are essential for giving the lemon sour cream pound cake a noticeable lift and a lighter, more tender texture despite its density. Furthermore, the high fat content found in full-fat sour cream is a key player in ensuring your cake remains wonderfully moist and fresh long after it’s baked, keeping it delicious for days. You can achieve a similar effect by using cream cheese in your recipes – for examples, check out my Peach Cobbler Pound Cake and my indulgent Carrot Pound Cake!
Recommended Baking Equipment for Your Pound Cake
Creating this delicious lemon sour cream pound cake requires a few basic but essential cake baking tools that you likely already have in your kitchen. You’ll need an electric mixer (either a stand mixer or a hand mixer will work perfectly), a whisk for dry ingredients, and a rubber spatula for folding and scraping. And of course, the star piece of equipment for pound cakes: a high-quality Bundt or tube pan! My absolute favorite pound cake pan is the Nordicware Elegant Party Bundt Pan, which not only ensures even baking but also yields a beautifully intricate shape that divides into many perfectly sized slices for easy serving.
Expert Tips and Frequently Asked Questions for Pound Cake Success
Absolutely! If you find yourself without cake flour, you can easily create a perfect substitute right in your own kitchen for this lemon sour cream pound cake. All you need are all-purpose flour and cornstarch. Here’s how: measure out 2 ½ cups of all-purpose flour, then remove 5 tablespoons of that flour and replace it with 5 tablespoons of cornstarch. Whisk them together thoroughly, and then sift the mixture a couple of times to ensure it’s well combined and aerated. If you’re measuring by weight for precision, this translates to 273 grams of all-purpose flour sifted with 40 grams of cornstarch. This homemade cake flour substitute will give you a similar tender crumb.
No sour cream? No problem! The closest and most effective substitute for full-fat sour cream in this recipe would be an equivalent amount of full-fat Greek yogurt. Greek yogurt shares a similar tang and thick consistency, which will help maintain the cake’s desired moisture and texture. Avoid using low-fat or fat-free varieties as they won’t provide the same richness and moistening properties. You could also experiment with buttermilk, though the consistency will be thinner, requiring potential minor adjustments to dry ingredients.
Preventing your beautiful pound cake from sticking to the pan is crucial for a perfect presentation. Here’s my tried-and-true method for consistent success: First, always ensure your Bundt pan is well-made and features a high-quality nonstick coating that is free of any noticeable scuffs or scratches. Just before you pour in the batter, generously spray your Bundt pan with baking spray (specifically the kind that contains flour). Be meticulous and make sure to get the spray into every single crevice and intricate design of the pan. Finally, once you remove your lemon sour cream pound cake from the oven, allow it to rest in the pan for precisely 10-15 minutes. This cooling period allows the cake to firm up slightly and pull away from the pan’s edges. After resting, immediately turn it out carefully onto a wire rack to cool completely. If it feels a bit stubborn, gently tap or jiggle the overturned Bundt pan to help release the cake. Following these steps has consistently given me great, non-stick results!
One of the many wonderful qualities of pound cakes, including this lemon sour cream version, is how incredibly well they store and even freeze! To keep your cake fresh, you can store it, tightly covered with plastic wrap or in an airtight container, at room temperature for up to four days. If you wish to enjoy it for a longer period, you can easily freeze it. Ensure the cake is completely cooled, then wrap it very well in multiple layers of plastic wrap and then a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to two months. Thaw it at room temperature before serving for the best texture and flavor.
More Zesty Lemon Recipes You’ll Love
- Lemon Icebox Pie
- Buttermilk Blueberry Muffins with Lemon
- Lemon and Blackberry Cake
- Lemon Curd Cookies
📖 Recipe
Lemon Sour Cream Pound Cake with Lemon Glaze
Pin Recipe
Rate Recipe
Save RecipeSaved!
Equipment you may need
-
10-12 cup bundt pan
-
stand mixer
-
hand mixer
-
whisk
-
mixing bowls
-
measuring cups and spoons
-
microplane grater/zester
Ingredients
- 4 teaspoon (20 ml) lemon zest – packed
- 2 ¼ cups (450 g) granulated sugar
- 1 cup (227 g) salted butter – room temperature – 2 sticks
- 4 large eggs – room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ¼ cup (61 g) fresh lemon juice
- 8 oz. (227 g) full-fat sour cream – room temperature (about 1 cup)
- 2 ½ cups (313 g) cake flour
- ½ teaspoon (2 ml) baking soda – 2g
- baking spray
Lemon Glaze
- 2 cup (240 g) confectioners’ sugar – 230g
- 1 teaspoon (5 ml) lemon zest
- ⅓ cup (81 g) fresh lemon juice – or more as needed
- 2 tablespoons (30 ml) salted butter – melted
Instructions
-
Preheat oven to 325°F (160°C).
-
In the bowl of a stand mixer, or a large mixing bowl if using a hand mixer, combine the lemon zest and granulated sugar. Using a rubber spatula, press the zest into the sugar for about 1 minute. This action helps to release the aromatic oils from the lemon zest, intensifying the flavor.4 teaspoon lemon zest, 2 ¼ cups granulated sugar
-
Add the room temperature salted butter to the lemon-sugar mixture. Cream together for approximately 3 minutes on medium-high speed, or until the mixture is light, creamy, and fluffy.1 cup salted butter – room temperature
-
Incorporate the eggs one at a time, mixing well after each addition until fully combined. Follow with the pure vanilla extract, mixing again until just incorporated. Ensure eggs are at room temperature for optimal emulsion.4 large eggs, 2 teaspoon pure vanilla extract
-
In a separate small bowl, whisk together the room temperature full-fat sour cream and fresh lemon juice until the mixture is smooth and uniform. Set this aside.¼ cup fresh lemon juice, 8 oz. full-fat sour cream
-
In a medium bowl, thoroughly whisk together the cake flour and baking soda. This ensures the leavening agent is evenly distributed.½ teaspoon baking soda, 2 ½ cups cake flour
-
Gradually add the dry ingredients to the wet batter, alternating with the sour cream mixture. Begin by gently folding in ⅓ of the dry ingredients until just combined. Then, fold in ½ of the sour cream mixture. Repeat this process: another ⅓ of the dry ingredients, followed by the remaining sour cream mixture, and finally, the last ⅓ of the dry ingredients. Mix only until just combined to avoid overmixing, which can result in a tough cake.
-
Prepare a 10- or 12-cup Bundt pan or tube pan by generously spraying it with baking spray (the kind that contains flour). Be sure to thoroughly coat all the crevices of the pan to prevent sticking.baking spray
-
Carefully spoon the prepared cake batter into the greased pan and gently smooth the top with your spatula. Bake in the preheated oven for 60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. This indicates it’s fully baked.
-
Allow the cake to cool in the pan for 10-15 minutes. This resting period helps the cake to set and release more easily. After resting, carefully invert the pan onto a wire rack to cool completely.
Lemon Glaze
-
While the cake is cooling, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, lemon zest, melted butter, and fresh lemon juice until you achieve a smooth, pourable consistency. If the glaze is too thick, add a little more lemon juice, a teaspoon at a time, until the desired thinness is reached.2 cup confectioners’ sugar, 1 teaspoon lemon zest, ⅓ cup fresh lemon juice, 2 tablespoons salted butter
-
Once the cake has completely cooled on the wire rack, evenly pour the prepared lemon glaze over the top, allowing it to drizzle down the sides. Let the glaze set for a bit before slicing and serving. Enjoy your perfectly moist and zesty lemon sour cream pound cake!
Video
Notes
Storing and Freezing: This pound cake stores beautifully! You can keep it, covered tightly with plastic wrap or in an airtight container, at room temperature for up to four days. For longer storage, you can freeze it, well-wrapped, for up to two months. Thaw at room temperature before serving.
Nutrition
Nutrition Disclaimer
PIN this lemon sour cream pound cake recipe for later!
#JuneteenthCookout2021 Recipes – Explore, Share, and Savor!
Join us in celebrating Juneteenth by trying these incredible recipes from talented Black food bloggers and creators. Each dish is a testament to the rich culinary heritage and vibrant traditions of Freedom Day. Dig in, share with loved ones, and enjoy every bite!
- Watermelon Ice Pops by A Girl Called Adri
- Juneteenth Soul Rolls by Black Girls Who Brunch
- Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread
- Strawberry Collins by Brownbelle
- Peach Cobbler Cinnamon Rolls by Butter Be Ready
- Red Hot Pepper Shrimps by Chef and Steward
- Jalapeno Cornbread Muffins by Chef Curl Ardee
- Lemon Sour Cream Pound Cake by Chenée Today
- Vegan Ranch Style Beans by Collards Are The Old Kale
- Jamaican Jerk BBQ Ribs by Cooks with Soul
- Sweet and Tangy Coleslaw by Crumb-Snatched
- Strawberry-Basil Sorbet by D.M.R. Fine Foods
- Red Velvet Layer Cake with Chocolate Covered Strawberries by Dash of Jazz
- Red Velvet Cookies by Dish It With Tisha
- Brisket Stuffed Baked Sweet Potatoes by Dude That Cookz
- BBQ Baked Beans by Food Fidelity
- Black Eyed Pea Salad by FoodLoveTog
- Harissa Honey Roasted Vegetable Skewers by Geo’s Table
- Gluten Free Peach Cobbler (Vegan) by Good Food Baddie
- Crispy Gluten-free Baked BBQ Chicken Wings by Gristle and Gossip
- Summer Watermelon Fizz by Handy Chef
- Watermelon and Cucumber Salad by Heal Me Delicious
- Smoky Party Style Jollof Rice by Immaculate Ruemu
- Crab Boil & Garlic Butter Sauce by Jamieson Diaries
- Tamarind BBQ Wings by Just Add Hot Sauce
- Hibiscus Rum Punch by Kenneth Temple
- Strawberry Cheesecake Ice Cream by Lenox Bakery
- Crockpot BBQ Pulled Pork Sandwiches by Mash & Spread
- Grilled Hot Links & Chow Chow by Meiko And The Dish
- Strawberry Lemonade Sangria by Nik Snacks
- Brown Sugar Caramel No-Churn Ice Cream by Open Invitation Entertainment
- Strawberry Basil Pineapple Mocktail by Orchids + Sweet Tea
- Lemon Meringue Tart by Peaches 2 Peaches
- Spicy Shrimp Creole by Pink Owl Kitchen
- Strawberry Crunch Cake Brownies by Razzle Dazzle Life
- Grilled Maque Choux Salad by Savor and Sage
- Savannah Red Rice by Seasoned To Taste
- Country Style Potato Salad by Sense & Edibility
- Deviled Eggs by Slight Kitchen Werk
- Rum Punch by Sweet & Sorrel
- Mint Julep by Sweet Tea + Thyme
- Almond Peach Cake by That Green Lyfe
- Strawberry Cobbler Galette by The Dana Renée Way
- Strawberry Baby Back Ribs by This Worthey Life
