November 22, 2023Review Recipe
Table of Contents
This from-scratch lemon sour cream pound cake features fresh lemon in the cake and the frosting, making it moist and full of flavor. The creamy lemon frosting is so fluffy and sweet you’ll want to eat it by the spoonful while you’re frosting your cake.
Lemon Sour Cream Cake Ingredients
If you’re a fan of citrus-flavored desserts, then you are in for a real treat with our lemon sour cream cake!
This cake combines the tanginess of lemons with the creaminess of sour cream, resulting in a delicious cake that will have you coming back for seconds.
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
If you’d like a firmer frosting, add an extra cup of powdered sugar and chill before or after spreading it on the cake.
Substitutions And Additions
TOPPING: You can skip the frosting and just dust the cake with powdered sugar once cooled.
SOUR CREAM: You can substitute Greek yogurt for the sour cream in both the sour cream lemon pound cake and the frosting.
LEMON ZEST: If you’re out of fresh lemon zest, you can use lemon extract as a substitute.
Just keep in mind that lemon extract is more concentrated, so use it sparingly.
Start with a small amount and adjust to taste. Alternatively, you can also use orange zest for a slightly different twist that complements the cake’s flavor beautifully.
BUTTER: While butter adds a rich flavor to the cake, you can experiment with coconut oil for a different taste profile.
Use melted coconut oil in a one-to-one ratio as a substitute for butter. It’ll infuse a subtle coconut essence into the cake, which pairs nicely with the lemony goodness.
SUGAR: To reduce the sugar content or try an alternative sweetener, consider using honey or maple syrup.
Replace each cup of granulated sugar with three-quarters of a cup of honey or maple syrup.
Keep in mind that this substitution may result in a slightly different texture and flavor, so adjust to your taste.
EGGS: If you’re vegan or allergic to eggs, you can use a flaxseed or chia seed egg replacement.
To make one “egg,” mix one tablespoon of ground flaxseed or chia seeds with three tablespoons of water.
Let it sit for a few minutes until it thickens, then use it as a replacement for one egg in the recipe.
FLOUR: Experiment with whole wheat flour for a heartier, nuttier flavor.
You can substitute up to half of the all-purpose flour with whole wheat flour without significantly altering the texture.
Just be aware that using 100% whole wheat flour may result in a denser cake.
POWDERED SUGAR: For a creative twist, try dusting your lemon sour cream cake with cocoa powder or matcha powder instead of powdered sugar.
These alternatives can add a unique color and flavor contrast to your presentation without changing the overall taste of the cake.
LEMON GLAZE: Customize the lemon glaze by adding a splash of your favorite liqueur, such as limoncello, Grand Marnier, or amaretto.
Start with a small amount and adjust to taste. These liqueurs can impart a boozy essence to the glaze, making it a grown-up treat.
How To Make This Lemon Sour Cream Pound Cake Recipe
Our instructions will walk you through making the lemony cake batter and baking it. Once that is cooling on the counter, you can whip up the frosting for this delectable treat.
For both the cake and the frosting, make sure that the butter is only softened to room temperature; otherwise, it will alter the thickness of both.
STEP ONE: Preheat the oven to 350°F and prepare an 8×8 glass baking dish with parchment paper and baking spray.
STEP TWO: 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.
STEP THREE: Mix in the flour in batches.
OUR RECIPE DEVELOPER SAYS
Make sure to mix only until the ingredients are combined. Overmixing will cause the cake to be dense and tough rather than light and fluffy.
STEP FOUR: Pour and spread the cake batter into the prepared pan.
STEP FIVE: Bake in the preheated oven for 38 minutes or until a toothpick comes out clean, then let the cake cool.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP SIX: Prepare the frosting while the cake cools. Add the frosting ingredients to a large mixing bowl and beat with a hand mixer until creamy.
If your frosting is ready before the cake is completely cool, put it in the fridge to keep it from getting too warm.
STEP SEVEN: Spread the frosting evenly over the cooled cake.
STEP EIGHT: Cut and serve.
How To Serve The Best Sour Cream Cake
Lemon lovers are going to enjoy sinking their teeth into this soft cake.
Top your lemon sour cream cake with a medley of fresh berries, such as strawberries, blueberries, or raspberries.
If you’re a true lemon enthusiast, serve your cake with a lemon curd sauce.
Turn your lemon sour cream cake into a breakfast or brunch treat. Pair it with a cup of freshly brewed coffee or a mimosa for a leisurely morning indulgence.
Pack slices of this cake for a picnic, and serve it alongside a refreshing pitcher of iced tea.
For the coffee lovers out there, a piping hot cup of freshly brewed coffee would be the perfect complement to this tangy treat.
When To Serve
DESSERT AFTER DINNER: The classic way to enjoy this cake is as a dessert after a delicious dinner.
BRUNCH OR TEA TIME: Serve slices of lemon sour cream cake at brunch or during tea time.
PICNICS: Pack this cake for picnics or outdoor events. It’s portable, easy to share, and doesn’t require elaborate serving.
SPECIAL OCCASIONS: Celebrate birthdays, anniversaries, or other special occasions with this cake.
POTLUCK: Bring the cake to potluck dinners or parties. It’s a crowd-pleaser that will surely earn you compliments and requests for the recipe.
Here’s what you need to know to ensure your cake stays fresh and delicious.
MAKE AHEAD: If you want to get a head start on dessert preparation, you can make the lemon sour cream cake ahead of time.
Bake the cake as directed, allow it to cool completely, and then wrap it tightly in plastic wrap or aluminum foil.
You can store it at room temperature for up to 24 hours, but for longer storage, it’s best to refrigerate or freeze it following the instructions below.
ON THE COUNTER: This delicious cake will keep at room temperature for up to three days. Make sure to cover it well or store it in an airtight container.
IN THE FREEZER: You can also freeze this lemon cake, either whole or in individual slices, for up to three months.
Why We Love This Recipe
LIVELY CITRUS FLAVOR: This cake bursts with the vibrant and refreshing taste of lemon.
MOIST TEXTURE: Thanks to the inclusion of sour cream, this cake boasts a wonderfully moist crumb.
EASY TO MAKE: The step-by-step instructions and helpful tips ensure a successful outcome every time.
FAMILY FAVORITE: This cake has a universal appeal that makes it a hit with family members of all ages.
If you’re looking for a tangy treat, look no further than a classic lemon sour cream pound cake! Topped with lemon icing, this cake would be the perfect choice for guests, and we guarantee it will be a crowd-pleaser.
FREQUENTLY ASKED QUESTIONS
This simple recipe can be made without adding the lemon icing. Sprinkle it with confectioners’ sugar instead.
This lemon cake will freeze well and can be kept in the freezer for up to three months
This cake will be perfectly fine on the counter for up to three days.
Any longer, and you’ll want to either store it in the fridge or freeze it
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Lemon Sour Cream Pound Cake
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup sour cream
- ⅓ cup fresh squeezed lemon juice
- 1½ cups self-rising flour, spooned and leveled
- 3 cups powdered sugar
- ¾ cup sour cream
- ¾ cup salted butter, softened
- 1 tablespoon fresh lemon zest, optional: additional for topping/garnish
- 1 tablespoon fresh lemon juice
- Preheat the oven to 350°F and prepare an 8×8 baking pan with parchment paper or baking spray.
- Add sugar and butter to a large mixing bowl and beat until creamy. Beat in eggs, sour cream, and lemon juice until combined.
- Mix in flour in batches.
- Pour and spread the cake batter into the prepared pan.
- Bake in the preheated oven for 40 to 43 minutes or until toothpick comes out clean, then cool.
- Prepare the frosting while cake cools. Add the frosting ingredients to a large mixing bowl and beat until creamy.
- Spread the frosting evenly over the cooled cake.
- Cut and serve.
- If you’d like a firmer frosting, add an extra cup of powdered sugar, and chill before or after spreading it on the cake.
- Make sure to mix only until the ingredients are combined. Overmixing will cause the cake to be dense and tough rather than light and fluffy.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- If your frosting is ready before the cake is completely cool, put it in the fridge to keep it from getting too warm.
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