Zesty Lemon Sour Cream Pound Cake Recipe for Sweet Tooths

Baking the perfect lemon sour cream pound cake often feels like a delightful culinary adventure waiting to unfold.

Zesty citrus notes dance through this classic dessert, promising a moist and tender crumb that melts in your mouth.

The combination of tangy sour cream and bright lemon creates a symphony of flavors that elevates any afternoon tea or casual gathering.

Rich, buttery layers complement the sharp citrus undertones, making each slice a pure indulgence.

Soft and delicate, this pound cake brings a sunshine-like warmth to your dessert table.

Simple ingredients transform into an elegant treat that whispers of comfort and sophistication.

Get ready to savor every heavenly bite of this irresistible lemony delight.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Calories: 350 kcal

Servings: 13

Ingredients List for Lemon Sour Cream Pound Cake

• All-Purpose Flour: Provides the cake's sturdy structure and ensures a tender crumb with smooth texture.
• Baking Soda: Helps the cake rise and creates a light, airy consistency by promoting even browning.
• Salt: Enhances the overall flavor profile and balances the sweetness of the cake.

• Butter: Creates rich, creamy base that delivers deep flavor and helps achieve soft cake texture.
• Sugar: Adds sweetness and contributes to the cake's golden brown exterior and tender crumb.
• Eggs: Bind ingredients together and provide moisture and structure to the cake.
• Sour Cream: Introduces tangy flavor, keeps cake incredibly moist, and adds subtle richness.

• Lemon Zest: Brings bright, citrusy aroma and intense lemon essence to the cake.
• Lemon Juice: Adds sharp, fresh citrus notes and helps activate baking soda.
• Vanilla Extract: Rounds out flavors and adds complex, subtle sweetness to complement lemon.

Equipment Needed for Lemon Sour Cream Pound Cake

• Large mixing bowl: Perfect for creaming butter and sugar.
• Medium mixing bowl: Ideal for whisking dry ingredients.
• Electric mixer: Helps create light, fluffy cake batter.
• 10-inch bundt pan: Essential for shaping the cake.
• Whisk: Great for combining dry ingredients smoothly.
• Spatula: Helps spread batter evenly and scrape bowl edges.
• Measuring cups and spoons: Ensures precise ingredient amounts.
• Zester or grater: Needed for extracting lemon zest.
• Wire rack: Allows cake to cool completely and evenly.
• Toothpick: Helps check cake doneness.

Instructions to Make Lemon Sour Cream Pound Cake

• Oven Preparation

Warm the kitchen with a cozy 325°F setting and lovingly coat a bundt pan with butter and flour.

• Dry Ingredient Blend

Gently mix flour, baking soda, and salt in a bowl, creating a soft, powdery foundation for your cake.

• Butter and Sugar Magic

Whip butter and sugar together until they transform into a fluffy, cloud-like mixture. Add eggs one by one, letting each integrate smoothly.

• Creamy Transformation

Alternate adding flour mixture and sour cream, starting and ending with flour. Fold gently to keep the batter light and airy.

• Zesty Flavor Boost

Sprinkle in bright lemon zest, tangy juice, and a splash of vanilla to awaken the cake’s personality.

• Baking Adventure

Pour the silky batter into the prepared pan, smoothing the top for a perfect finish. Slide into the oven and let the magic happen for about 1 hour and 20 minutes.

• Cooling Moment

Allow the cake to rest in the pan for 10 minutes, then gently release onto a wire rack to cool completely, filling the kitchen with a heavenly aroma.

Flavor Boosting Tips for Lemon Sour Cream Pound Cake

• Baking Perfection Tricks: Use room temperature ingredients to ensure smooth, even mixing and rich texture.
• Zesty Lemon Boost: Enhance the lemon flavor by piercing the warm cake with a toothpick and brushing homemade lemon syrup for extra moisture and tanginess.
• Texture Transformation: Swap sour cream with Greek yogurt for a lighter version or add poppy seeds for a delightful crunch and visual interest.
• Glaze Magic: Create a simple lemon glaze by mixing powdered sugar with fresh lemon juice, drizzling it over the cooled cake for an extra burst of citrusy sweetness.
• Storage Secrets: Wrap the pound cake tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.

How to Serve Lemon Sour Cream Pound Cake

• Zesty Brunch Companion: Serve thick slices alongside fresh berries and a dollop of whipped cream for a delightful morning treat that brightens up any weekend gathering.
• Afternoon Tea Elegance: Pair thin cake slices with lavender earl grey tea, creating a sophisticated dessert experience that feels both comforting and refined.
• Dessert Presentation Magic: Drizzle a light lemon glaze over cooled cake slices and sprinkle some candied lemon zest on top for an extra burst of citrusy elegance that makes the dessert look professionally prepared.
• Decadent Dessert Twist: Transform individual slices into a mini trifle by layering cake cubes with lemon curd and fresh berries in small glass cups, creating a stunning and refreshing summer dessert that impresses guests with minimal effort.

Storage Notes for Lemon Sour Cream Pound Cake

• Slice & Store Magic: Keep your lemon sour cream pound cake fresh and delightful with these smart strategies.
• Airtight Container Trick: Wrap the cooled cake tightly in plastic wrap, then place in a sealed container to maintain moisture and prevent drying out for up to 5 days at room temperature.
• Freezer-Friendly Option: Slice the cake before freezing, then wrap individual portions in plastic wrap and aluminum foil. Frozen cake stays delicious for 2-3 months – perfect for future sweet cravings or unexpected guests.
• Refrigeration Revival: Stored in the refrigerator, the cake remains tasty for a week. Let it sit at room temperature for 30 minutes before serving to restore its soft, tender texture and bring out the bright lemon flavors.
• Room Temperature Charm: For maximum flavor and softness, enjoy the cake within 2-3 days when stored on the kitchen counter in a cake dome or covered with a clean kitchen towel.

Heavenly Lemon Sour Cream Pound Cake Recipe

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4.7 from 15 reviews

• Total Time: 1 hour 40 minutes
• Yield: 13 1x

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Description

Classic lemon sour cream pound cake delivers rich, tangy flavors with exceptional moisture and tender crumb. Bakers can easily create this elegant dessert with simple ingredients and straightforward mixing techniques.

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Ingredients

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• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 cup unsalted butter (226 g)
• 1 cup sour cream
• 2 tbsps lemon zest
• 2 tbsps lemon juice
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt

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Instructions

1. Preparation: Calibrate oven to 325°F and meticulously prepare a 10-inch bundt pan by lavishly brushing interior with butter and delicately dusting with flour to guarantee seamless cake release.
2. Dry Ingredient Fusion: Sift flour, baking soda, and salt in a medium bowl, creating a uniform dry mixture that ensures consistent cake texture and even distribution of ingredients.
3. Butter Transformation: Utilize an electric mixer to whip butter and sugar, transforming the mixture into a voluminous, pale, and aerated cream that forms the foundational structure of the cake.
4. Egg Integration: Methodically introduce eggs into the butter mixture, carefully blending each addition to maintain a silky, homogeneous consistency without compromising the batter’s delicate structure.
5. Batter Composition: Gently fold flour mixture and sour cream into the creamed ingredients, alternating additions to create a harmonious blend that promises a moist, tender crumb.
6. Flavor Enhancement: Incorporate lemon zest, lemon juice, and vanilla extract, stirring until these aromatic elements are perfectly dispersed throughout the batter.
7. Pan Filling and Baking: Smoothly transfer batter into the prepared bundt pan, ensuring an even surface, then position in the preheated oven and bake for approximately 1 hour and 20 minutes.
8. Doneness and Cooling: Verify cake’s readiness by inserting a toothpick into the center – a clean extraction indicates perfect baking. Allow cake to rest in the pan for 10 minutes to stabilize its structure.
9. Final Presentation: Carefully invert the cake onto a wire cooling rack, permitting it to reach room temperature before serving, which allows flavors to fully develop and texture to settle.

Notes

• Prevent Cake Sticking: Generously butter and flour the bundt pan, ensuring complete coverage to guarantee easy cake release.
• Mix Eggs Gradually: Add eggs one at a time, fully incorporating each before the next to create a smooth, cohesive batter without curdling.
• Avoid Overmixing: Gently fold dry ingredients and sour cream into the batter, stopping just when ingredients are combined to maintain a tender crumb.
• Check Doneness Carefully: Use the toothpick test by inserting it into the cake’s center – a clean toothpick indicates the cake is perfectly baked.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 350
• Sugar: 25 g
• Sodium: 100 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 70 mg