Lemon Sour Cream Pound Cake
Bright, zesty, and irresistibly moist, this Lemon Sour Cream Pound Cake is the ultimate crowd-pleasing dessert perfect for any occasion. Infused with the vibrant flavors of freshly squeezed lemon juice and fragrant lemon zest, this tender cake is elevated by the creamy tang of sour cream, creating a rich and velvety texture with every bite. Made effortlessly in a bundt pan, this classic recipe balances just the right amount of sweetness and tartness, while a simple lemon glaze (optional but highly recommended!) adds an extra layer of citrusy decadence. Quick to prepare and baked to golden perfection in just over an hour, it’s the perfect homemade treat to brighten up your table—whether you're hosting a brunch, celebrating a special occasion, or indulging in an afternoon pick-me-up. Serve this lemon cake sliced with a dusting of powdered sugar for a stunning presentation and let its refreshing flavors shine!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (room temperature)
- 2.5 cups Granulated sugar
- 6 pieces Large eggs
- 1 cup Sour cream
- 0.25 cup Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest (from about 2 lemons)
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar (for optional glaze)
- 2 tablespoons Lemon juice (for optional glaze)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a standard 10-inch bundt pan, tapping out any excess flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
Reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Add the lemon juice, lemon zest, and vanilla extract to the batter. Mix on low speed until evenly incorporated.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, invert the cake onto a wire rack to cool completely.
For the optional glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake before serving.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 54.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 76 mg | 2% | |
*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.
