Perfect Sour Cream Lemon Pound Cake

I have been on a mission recently trying to find the perfect pound cake recipe. I have to admit that I probably baked six-pound cakes in the past three months to find a pound cake that met all of my requirements. Pound cakes are, in essence, denser than other cake recipes, but I didn’t want my cake to be too heavy, and my primary goal was to find a moist, tender cake.

After all my experimentation, I learned a lot about what goes into creating the perfect pound cake. Traditionally, pound cake is a type of cake made with a pound of four ingredients: flour, butter, eggs, and sugar. Today, however, the requirements for baking a pound cake are not so stringent and there are many variations of pound cake online.

This particular cake is generally baked in either a loaf pan or a Bundt mold. These cakes are usually served either plain or with just a dusting of powdered sugar. When serving this cake as a dessert, I personally enjoy serving a slice of pound cake with a dollop of whipped cream and some fresh diced fruit. This version is flavored with lemon juice, zest, and an extract that is a mixture of vanilla and lemon. The addition of sour cream ensures that this cake is very moist, just how I like it.

* All ingredients need to be at room temperature. This is a general rule for all baking projects unless you need to cut cold butter into a flour mixture. Having butter and eggs at room temperature allows you to beat in air which lightens your cake.

* Beat the butter and sugar until they are very light and airy. This usually requires a good 4 to 5 minutes of beating.

* Bake the cake at a slightly lower temperature. This cake is baked at 325 degrees F. When baked at a higher temperature, pound cake develops a thicker crust before the interior of the cake bakes completely.

* Remove the cake when a cake tester or bamboo skewer inserted into the center still has moist crumbs attached. If you wait until the cake tester comes out clean, the cake will be over-baked.


Buon Appetito!
Deborah Mele 

Perfect Sour Cream Lemon Pound Cake

Perfect Sour Cream Lemon Pound Cake

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

A moist, buttery cake flavored with lemon that is perfect for breakfast or dessert.


  • 3 Cups All-purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Unsalted Butter At Room Temperature
  • 3 Cup Sugar
  • 6 Large Eggs At Room Temperature
  • Zest From 3 Medium Lemons
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 1 Tablespoon Fiori di Sicilia (Or 1/2 Tablespoon Each of Lemon & Vanilla Extracts)
  • 1 Cup Full Fat Sour Cream


    1. Preheat oven to 325 degrees F. Liberally coat the interior of a 10-cup Bundt pan with baking spray.
    2. In one bowl, stir together the flour, baking soda, and salt.
    3. In another bowl, beat together the butter and sugar until light and fluffy, about 4 minutes.
    4. Add the eggs, one at a time, beating well between each.
    5. Beat in the zest, juice, and extract.
    6. Add half the flour and sour cream to the butter mixture and mix on low speed just until mixed.
    7. Add remaining flour and sour cream and mix.
    8. Spoon batter into prepared pan, smoothing the top with a spoon.
    9. Bake for 75 to 80 minutes or until a cake tester inserted into the center comes out with moist crumbs. (My cake took 75 minutes to bake)
    10. Cool for 15 minutes, then run a knife around the edges.
    11. Turn the cake out of the pan onto a cooling rack and cool completely.
    12. Slice and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 187mgCarbohydrates: 77gFiber: 1gSugar: 51gProtein: 7g

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