Fresh Lemon Sour Cream Pound Cake
Brighten up your dessert table with this Fresh Lemon Sour Cream Pound Cake—a buttery, tender loaf bursting with zesty citrus flavor. This easy-to-make cake combines the tangy richness of sour cream with the irresistible aroma of fresh lemon zest and juice, creating a moist and ultra-flavorful treat. Perfectly balanced with a hint of vanilla and a light dusting of powdered sugar, this pound cake is as simple as it is elegant. With just 20 minutes of prep time and a golden-brown finish after baking, it’s an ideal choice for brunch gatherings, afternoon tea, or a refreshing summer dessert. Serve it plain, or pair it with whipped cream or fresh berries for an extra-special touch that will leave everyone asking for more. Keywords: lemon pound cake, sour cream cake, citrus dessert, easy pound cake recipe, moist lemon cake.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 Large eggs
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Sour cream
- 2 tablespoons Lemon zest
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9-inch loaf pan with butter or nonstick cooking spray. Lightly dust with flour and set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Start and end with the dry ingredients, mixing just until combined after each addition.
Gently fold in the lemon zest, lemon juice, and vanilla extract until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired, slice, and serve.
Nutrition Facts
Calories |
4335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1107 mg | 369% | |
| Sodium | 2085 mg | 91% | |
| Total Carbohydrate | 689.3 g | 251% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 449.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 516 mg | 40% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
