Lemon Sour Cream Pound Cake

Table of Contents

1. Ingredients for Sour Cream and Lemon Cake
2. Substitutions and Additions
3. How to Make Lemon Sour Cream Cake
4. Why You'll Love This Easy Lemon Sour Cream Cake Recipe
5. Recipe FAQ
6. Serving FAQ
7. Storage FAQ
8. JUMP TO RECIPE

Lemon sour cream cake is soft, moist, and packed with bright citrus flavor. The rich sour cream keeps it extra tender, while fresh lemon zest adds a pop of freshness. A sweet, tangy glaze soaks into every bite, making this cake perfect for any occasion. Serve it for brunch, dessert, or just because—you won’t regret it!

This recipe is easy to make, and you can follow the step-by-step guide below. We’ve included photos, pro tips, and tricks to help you get the best results. Plus, check out the frequently asked questions for expert answers before you start baking!

Lemon sour cream cake is soft, sweet, and bursting with fresh citrus flavor. It takes just over an hour to make and comes out perfectly moist every time.

This cake works for brunch, dessert, or a special treat any day of the week. The tangy lemon glaze soaks in, making every bite melt in your mouth.

What you'll need to make this lemon cake recipe with sour cream:

For The Cake:

• 1½ cups of granulated sugar
• ½ cup of unsalted butter, softened
• 2 large eggs, room temperature
• ½ cup of sour cream
• ⅓ cup of freshly squeezed lemon juice
• 1½ cups of self-rising flour, spooned and leveled

For The Frosting:

• 3 cups of powdered sugar
• ¾ cup of sour cream
• ¾ cup of salted butter, softened
• 1 tablespoon of fresh lemon zest (more for topping/garnish, optional)
• 1 tablespoon of fresh lemon juice

Make your sour cream lemon cake your own by switching up ingredients and adding tasty extras! These easy swaps can give your cake a fresh twist:

• Add poppy seeds: Stir in a tablespoon of poppy seeds for a fun crunch and extra flavor.
• Add white chocolate chips: Fold in white chocolate chips for extra sweetness in every bite.
• Substitute vanilla extract: Swap with almond extract for a nutty, rich flavor that pairs perfectly with lemon.

FIRST STEP: Preheat the oven to 350°F and prepare an 8×8 glass baking dish with parchment paper and baking spray.

SECOND STEP: Add the sugar and butter to a large bowl and beat with an electric mixer until creamy. Beat in the eggs, sour cream, and lemon juice until combined.

THIRD STEP: Mix in the flour in batches.

FOURTH STEP: Pour and spread the cake batter into the prepared pan.

FIFTH STEP: Bake in the preheated oven for 38 minutes or until a toothpick comes out clean, then let the cake cool.

SIXTH STEP: Prepare the frosting while the cake cools. Add the frosting ingredients to a large mixing bowl and beat with a hand mixer until creamy.

SEVENTH STEP: Spread the frosting evenly over the cooled cake. 

EIGHTH STEP: Cut and serve.

Lemon sour cream cake works for any occasion, from casual gatherings to special celebrations. Serve it warm or chilled with tasty sides to make it even better. Here are some fun ways to enjoy this cake:

• Perfect for spring and summer parties: This cake’s bright lemon flavor makes it a hit for warm-weather celebrations. Serve it at baby showers, birthdays, or backyard barbecues. Pair it with iced raspberry lemonade or homemade iced tea for a refreshing treat.
• Delicious for holiday brunches: Lemon cake brings a light, fresh taste to Easter, Mother’s Day, or Christmas brunch. It balances rich breakfast dishes like sausage breakfast casserole or million dollar bacon. Add a side of pumpkin spice latte for an extra cozy touch.
• A sweet anytime dessert: This cake works as a weeknight treat or a simple weekend dessert. Kids and adults love the soft, moist texture and tangy glaze. Serve it with chocolate chip ice cream or orange fluff for even more sweetness.

Sour cream desserts have become a favorite for so many reasons. They're easy to make, packed with flavor, and perfect for any occasion. Here’s why our readers keep coming back to this recipe:

• Easy to Make: Simple steps and everyday ingredients make this cake a breeze to bake.
• Super Moist Texture: Sour cream keeps every bite soft, tender, and never dry.
• Bright Lemon Flavor: Fresh lemon juice and zest give it just the right amount of citrusy zing.
• No Complicated Techniques: No fancy equipment or baking skills needed—just mix, bake, and enjoy!

This cake is a go-to for any day of the week, and we know you’ll love it too!

Why is my lemon sour cream pound cake dry?
If your lemon sour cream cake turns out dry, it might have baked too long. Be sure to check it a few minutes before the recommended time. Also, measure your flour correctly by spooning it into the cup and leveling it off.

Can I use bottled lemon juice instead of fresh?
Yes, you can use bottled lemon juice, but fresh lemon juice gives the best flavor. Fresh lemon zest adds even more brightness to the cake.

Why did my cake sink in the middle?
If your cake sank, it may have been underbaked or mixed too much. Be sure to bake it fully and mix just until combined. Opening the oven door too early can also cause it to sink.

Can I make lemon sour cream pound cake in a bundt pan?
Yes, you can bake this cake in a bundt pan. Be sure to grease the pan well and adjust the baking time. A bundt pan may take longer to bake than a regular cake pan.

How do I get a smooth glaze on top?
For a smooth glaze, sift the powdered sugar before mixing. Pour it over a slightly warm cake so it spreads evenly. If it’s too thick, add a little more lemon juice.

Why doesn’t my cake have a strong lemon flavor?
If the lemon flavor isn’t strong enough, use more zest. Zest has concentrated citrus oils that boost the flavor better than juice alone.

Should I serve lemon sour cream pound cake warm or cold?
This cake tastes great both ways! Serve it warm for a soft, fresh-baked texture or chilled for a denser, rich bite.

What’s the best way to slice lemon sour cream pound cake?
Use a sharp knife and wipe it clean between slices for smooth cuts. Let the cake cool completely before slicing.

Can I serve this cake without the glaze?
Yes, but the glaze adds extra sweetness and moisture. If skipping it, dust the top with powdered sugar for a finished look.

How thick should I make the glaze?
A slightly thick glaze works best so it soaks into the cake. If it’s too runny, add more powdered sugar.

Is this cake good for special occasions?
Yes, it’s perfect for brunch, birthdays, and holidays. The fresh lemon flavor makes it a hit for spring and summer events.

Can I serve this cake with whipped cream?
Yes, a dollop of whipped cream makes it even better. It adds a light, creamy contrast to the tangy lemon flavor.

Follow these directions, tips, and tricks to keep your lemon sour cream cake fresh and delicious. Whether storing leftovers, making it ahead, or freezing for later, we’ve got the best methods covered.

How do I store leftover lemon sour cream cake?
Store leftover cake in an airtight container at room temperature for uo to three days. For longer storage, refrigerate it to keep it fresh.

Can I make lemon sour cream cake ahead of time?
Yes, bake the cake a day in advance and store it covered at room temperature. Add the glaze just before serving for the best texture.

Should I refrigerate lemon sour cream cake?
If you want a longer shelf life, refrigerate the cake in an airtight container. It will stay fresh for up to five days.

Can I freeze lemon sour cream cake?
Yes, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. It will last for up to three months.

How do I thaw frozen lemon sour cream cake?
Thaw the cake in the fridge overnight. Let it sit at room temperature for about 30 minutes before serving for the best texture.

What’s the best way to reheat lemon sour cream cake?
For a warm slice, microwave it for 10-15 seconds. You can also warm it in a 300°F oven for a few minutes.