Lemon Pound Cake

Lemon-Filled Coconut Cake

Lemon Mascarpone Cake

Lemon-Blueberry Pound Cake

Light Lemon Cake

Lemon Bundt Cake

Lemon Sheet Cake

Easy Lemon Pound Cake

Lemon Cake

Lemon Coconut Cake

Lemon Angel Cake

Almond-Lemon Pound Cake

Lemon Pound Cake Muffins

Baked Lemon Pound Cake

Lemon-Buttermilk Pound Cake

Lemon Layer Cake

Citrus Pound Cake

Makeover Lemon Pound Cake

Home Dishes & Beverages Cakes Birthday Cakes

Lemon Sour Cream Pound Cake

Name: Lemon Sour Cream Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 3 cups sugar; 6 large eggs, room temperature; 5 tablespoons lemon juice; 1 tablespoon grated lemon zest; 1 teaspoon lemon extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1-1/4 cups sour cream; ICING:; 1/4 cup sour cream, room temperature; 2 tablespoons butter, softened; 2-1/2 cups confectioners' sugar; 2 to 3 tablespoons lemon juice; 2 teaspoons grated lemon zest; additional grated lemon zest, optional

43 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

12 servings

Updated: Jun. 13, 2023

Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest
additional grated lemon zest, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Test Kitchen tip

For the glaze, you can add more confectioners' sugar or lemon juice to get just the right consistency.

Nutrition Facts

1 slice: 658 calories, 26g fat (15g saturated fat), 146mg cholesterol, 286mg sodium, 101g carbohydrate (76g sugars, 1g fiber), 8g protein.

Lemon Sour Cream Pound Cake

Ingredients

Directions

Nutrition Facts

More from Taste of Home