The Perfect Sour Cream Lemon Pound Cake is absolutely irresistible, boasting a moist crumb, a rich tangy flavor from real lemons, and the kind of tender texture that melts on your tongue. Baked to a golden hue in a classic Bundt pan, this cake shines at brunches and celebrations or as a comforting anytime treat. Each bite is infused with natural citrus, creamy sour cream, and just the right touch of sweetness, making it the ultimate lemon dessert for true lovers of bright, refreshing flavors.

Perfect Sour Cream Lemon Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a starring role, working together to create a cake that tastes as beautiful as it looks. The simplicity of the ingredients allows the lemon and sour cream to shine, resulting in perfect balance, incredible softness, and lovely bursts of citrus with every slice.

All-purpose flour: Gives structure and a fine crumb, ensuring your pound cake stands tall and slices cleanly.
Baking soda: Adds a gentle lift, creating a soft texture while preventing the cake from being too dense.
Salt: Just a pinch intensifies the flavors and balances the sweetness, making each bite pop.
Unsalted butter (at room temperature): Creamed with sugar, it brings richness, moisture, and that signature pound cake flavor.
Sugar: Sweetens the cake and helps create a tender crumb through creaming with butter.
Large eggs (at room temperature): Bind the ingredients and add structure for that classic pound cake density—but never heaviness.
Zest from 3 medium lemons: Packs the batter with bright, aromatic lemon oils, delivering intense citrus flavor throughout.
Freshly squeezed lemon juice: Gives the cake its vibrant tang, amplifying the lemon flavor and balancing the sweetness.
Fiori di Sicilia (or lemon & vanilla extracts): Lends an enchanting citrus-vanilla aroma—a unique touch you’ll absolutely love. Use extracts if you can’t find Fiori di Sicilia.
Full fat sour cream: The secret to a truly moist, tender, and slightly tangy cake crumb that keeps you coming back for more.

How to Make Perfect Sour Cream Lemon Pound Cake

Step 1: Prepare Your Bundt Pan and Preheat

First things first: set your oven to 325 degrees F. Then, grab your 10-cup Bundt pan and coat it liberally with baking spray, making sure every nook and cranny is covered. This step is key to ensuring your Perfect Sour Cream Lemon Pound Cake slides effortlessly out, perfectly shaped and ready to impress.

Step 2: Mix the Dry Ingredients

In a medium bowl, stir together the flour, baking soda, and salt. This blend gives your cake that signature pound cake structure and just the right amount of lift—nothing too fluffy, always just right. Set aside for when you’re ready to bring it all together.

Step 3: Cream Butter and Sugar

In a large bowl, beat the room-temperature butter and sugar together with an electric mixer. You’re aiming for a pale, light, and fluffy mixture, which should take about 4 minutes. This step creates the cake’s tender crumb and supreme richness.

Step 4: Add Eggs One at a Time

Crack the eggs in one at a time, beating well after each addition. This ensures a uniform, creamy batter without any streaks of egg—crucial for the perfect, even rise and texture you want in a pound cake.

Step 5: Infuse with Lemon and Flavor Extracts

Next, beat in the fragrant lemon zest, tart lemon juice, and Fiori di Sicilia or your chosen extracts. At this moment, the batter will fill your kitchen with a magical citrus aroma—so refreshing and uplifting!

Step 6: Mix in Flour and Sour Cream (Half at a Time)

With your mixer on low, mix in half the dry ingredients, then add half the sour cream. Once just combined, add the remaining flour mixture and the rest of the sour cream. Be careful not to overmix—just blend until smooth for a tender, moist crumb.

Step 7: Fill the Pan and Smooth the Top

Spoon the batter into your prepared Bundt pan, making sure to spread it evenly and smooth the top with a spoon. An even surface will help your cake bake up beautifully, filling the kitchen with anticipation.

Step 8: Bake to Golden Perfection

Bake in the preheated oven for 75–80 minutes, or until a cake tester inserted into the center comes out with moist crumbs attached (not wet batter). Start checking at 75 minutes since every oven is a little unique!

Step 9: Cool, Release, and Finish Cooling

Let the cake cool in the pan for 15 minutes. Then, carefully run a knife around the edges to loosen. Gently turn your Perfect Sour Cream Lemon Pound Cake out onto a cooling rack, and let it cool completely before slicing. This patience pays off—promise!

Step 10: Slice and Enjoy!

Once your cake is cool, slice generously and savor the moment: golden crust, moist crumb, and the unbeatable harmony of lemon and sour cream in every bite.

How to Serve Perfect Sour Cream Lemon Pound Cake

Garnishes

Dress up each slice with a dusting of powdered sugar, a drizzle of tangy lemon glaze, or a scattering of fresh berries. Even a sprig of mint or delicate edible flowers can add a pop of color and elegance, highlighting the cake’s natural beauty.

Side Dishes

Pair your Perfect Sour Cream Lemon Pound Cake with cups of hot tea or coffee, or serve alongside bowls of whipped cream and lemon curd for an extra decadent treat. Fresh fruit, especially sliced strawberries or blueberries, makes a lovely, refreshing counterpart.

Creative Ways to Present

For special occasions, try slicing the cake horizontally and sandwiching with lemon curd or lightly sweetened mascarpone cheese. You can also cube the cake to create beautiful, layered trifles with berries and whipped cream—each option turns this classic recipe into a true showstopper!

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake slices tightly in plastic wrap or place them in an airtight container. Store at room temperature for up to three days. The crumb stays remarkably moist, and the flavor often deepens overnight, making this cake just as delicious the next day.

Freezing

Perfect Sour Cream Lemon Pound Cake freezes wonderfully. Wrap the fully cooled cake (whole or sliced) in a double layer of plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator before bringing back to room temperature.

Reheating

To revive just-sliced pieces, pop them in a 300 degree F oven for 5 to 7 minutes or warm gently in the microwave. The cake regains its tender bite and releases that gorgeous lemony aroma once more.

FAQs

Can I use Greek yogurt instead of sour cream?

Absolutely! Full-fat Greek yogurt is a great substitute for sour cream in this recipe. It lends similar moisture and tang, though you might notice a slightly lighter crumb. The result will still be a delicious lemon pound cake!

What if I don’t have a Bundt pan?

No Bundt pan? No problem! You can use two standard loaf pans. Just adjust the baking time down (start checking at 50 minutes), and test for doneness with a cake tester or toothpick.

How do I make a lemon glaze?

Whisk together 1 cup powdered sugar, 2–3 tablespoons lemon juice, and a pinch of zest until smooth. Drizzle the glaze over your completely cooled Perfect Sour Cream Lemon Pound Cake for an extra burst of citrus and shine!

Is it okay to skip the Fiori di Sicilia?

If you don’t have Fiori di Sicilia, simply replace it with 1/2 tablespoon each of pure lemon and vanilla extracts. You’ll achieve a vibrant, well-rounded flavor profile that pairs perfectly with the sour cream and fresh lemon.

Why is my pound cake dry?

Dry pound cake usually results from overbaking or overmixing the batter. Always start checking for doneness on the early side, and mix the batter only as much as needed. The sour cream and careful measuring of ingredients are your best friends for a moist cake!

Final Thoughts

There’s truly nothing like the homemade warmth and bright flavor of a Perfect Sour Cream Lemon Pound Cake to share with those you love. Give this recipe a try, and you might just discover your new go-to cake for any occasion—one bite is all it takes!