Captivating Start: A Lemon-Scented Welcome

Imagine slicing into a loaf that fills the kitchen with a bright, citrusy aroma—the tang of fresh lemon zest mingling with the warm, rich scent of butter and vanilla. The crumb is tender and moist from sour cream, slightly dense in the comforting pound-cake tradition, yet soft enough to yield to a fork. A thin, glossy lemon glaze cracks gently across the top, adding a sweet-tart kiss that makes each bite sing.

This sour cream lemon pound cake is the kind of recipe that feels like a hug: nostalgic, homey, and sophisticated enough to present at a small gathering. It’s perfect for cozy weekend breakfasts, tea-time with friends, holiday dessert tables, or as a portable treat for potlucks. For a light brunch pairing, serve a slice beside creamy avocado toast and a pot of strong coffee—the contrast of savory and sweet makes an effortless morning spread.

Dish Snapshot

• Prep Time: 20 minutes
• Cook Time: 55–70 minutes (depending on pan)
• Total Time: 1 hour 15 minutes (includes cooling)
• Servings: 10–12 slices (one standard 9×5 loaf)
• Difficulty Level: Easy–Moderate (basic baking technique; great for confident beginners)

Nutrition Highlights

Estimated nutrition per serving (1 slice out of 12). Values are approximations based on typical ingredient amounts analyzed using USDA FoodData Central nutrient profiles and general nutrition guidance from trusted sources (USDA / Mayo Clinic).

• Calories: ~480 kcal
• Protein: ~5–6 g
• Carbohydrates: ~67 g (Sugars: ~38–42 g)
• Fat: ~21 g (Saturated fat: ~12–13 g)
• Fiber: ~1–2 g
• Sodium: ~180–240 mg
• Cholesterol: ~95–120 mg

Notes on nutrition: this cake is a richer dessert (butter, eggs, sour cream) with notable added sugars from the batter and glaze. For guidance on added sugar limits and heart-healthy approaches, see recommendations from the American Heart Association and Mayo Clinic (referenced via USDA FoodData Central for ingredient macro breakdowns).

Why You’ll Love It

• Flavor & Texture: The lemon zest and juice give a clean, aromatic brightness; sour cream contributes a tender, moist crumb and subtle tang that balances sweetness. The glaze concentrates the lemon flavor for an immediate citrus pop.
• Ease & Reliability: This is a straightforward batter—no complex folding or delicate equipment. If you can cream butter and sugar and measure carefully, you’ll succeed.
• Emotional Value: It’s both comfort food and celebration-worthy. The smell alone sparks warm memories, and a homemade pound cake is a thoughtful, shareable gift for neighbors and friends.
• Versatility: Serve it plain for breakfast, dress it up with berries and whipped cream for dessert, or slice it thin for tea.

Method & Process

Ingredients

• 1 cup (227 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 lemons (about 2 tablespoons)
• 1/4 cup (60 ml) fresh lemon juice (for batter)
• 1 cup (240 g) full-fat sour cream, room temperature
• 3 cups (360 g) all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Lemon Glaze

• 1 1/2 cups (180 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra brightness)

Optional ingredients / substitutions

• Greek yogurt (full-fat) instead of sour cream — similar texture and tang.
• 1 cup cake flour + 2 cups all-purpose (for a lighter crumb).
• Use 1/2 cup butter + 1/2 cup neutral oil (canola/vegetable) for slightly moister loaf.
• For reduced sugar, decrease granulated sugar to 1 1/2 cups and glaze to 3/4 cup powdered sugar (texture will be similar, flavor less sweet).
• Gluten-free: use a high-quality 1:1 cup-for-cup gluten-free flour blend with xanthan gum.

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan (or use a nonstick spray and a light dusting of flour). Line with parchment for easy removal if desired.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down sides as needed.
4. Add eggs one at a time, beating briefly after each addition until incorporated. Mix in vanilla, lemon zest, and lemon juice.
5. On low speed, alternate adding the dry ingredients and sour cream in three parts, beginning and ending with the dry ingredients (dry – sour cream – dry – sour cream – dry). Mix just until combined; avoid overmixing to keep the crumb tender.
6. Scrape batter into prepared pan and smooth the top. Tap gently on the counter to remove air pockets.
7. Bake on the center rack for 55–70 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
8. Allow the cake to cool in the pan 10–15 minutes, then invert onto a wire rack to finish cooling completely. If you glaze while the cake is warm, the glaze will sink in more; for a glossy top, wait until the cake is fully cool.
9. To make the glaze: whisk powdered sugar and lemon juice until smooth; adjust consistency with a little more juice or sugar. Pour over cooled cake and allow to set 15–30 minutes before slicing.

Practical tips included above: use room-temperature ingredients, measure flour by spooning into the cup and leveling, do not overmix, and use the toothpick test to check doneness. If planning a brunch spread, consider a savory complement such as a full English breakfast to offset the cake’s sweetness.

Best Pairings

• Classic: A slice with a morning cup of coffee or black tea—lemon pairs beautifully with Earl Grey.
• Brunch: Serve alongside scrambled eggs, smoked salmon, or a light fruit salad for balance.
• Dessert: Plate with macerated berries and a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
• Tea Party: Thin slices with cucumber sandwiches and scones create an elegant spread.
• Gift Idea: Wrap slices in parchment and twine for neighborly sharing or bake in a decorative loaf tin as a hostess gift.

Shelf Life & Storage

• Room temperature: If unglazed, store the cake tightly wrapped at room temperature for 1–2 days. Because the recipe contains sour cream, it’s best to refrigerate if you’ll keep it longer.
• Refrigeration: After glazing or if storing beyond 48 hours, wrap airtight and refrigerate for up to 5 days. Allow slices to come to room temperature (or microwave 10-12 seconds) before serving for best texture.
• Freezer: Wrap the whole loaf in plastic wrap and then foil, or freeze individual slices in airtight bags; freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Follow standard food safety guidance for dairy-containing baked goods (USDA/FDA recommendations): keep perishable foods below 40°F and consume within recommended windows.

Insider Secrets

• Room-temp ingredients matter: eggs, butter, and sour cream at room temperature emulsify more easily, giving you a smoother batter and even rise.
• Zest first, then juice: Grate the lemon zest before juicing—zest is easier to remove when the fruit is whole.
• Don’t overwork the flour: Once you add the dry ingredients, mix only until incorporated. Overmixing activates gluten and will make a tougher crumb.
• Pan matters: A light-colored metal loaf pan gives even baking; dark pans brown faster—reduce oven temp by 10–15°F or tent with foil if necessary.
• Flavor boost: Fold 1–2 teaspoons of lemon extract into the glaze for concentrated lemon flavor without extra liquid.

Creative Twists

1. Lemon Poppy Seed Pound Cake

• Add 2–3 tablespoons poppy seeds to the batter for texture and a classic pairing with lemon.

2. Blueberry-Lemon Swirl

• Gently fold 1 cup fresh or thawed frozen blueberries into half the batter; swirl into the pan before baking for pockets of jammy fruit.

3. Cream Cheese Ribbon

• Blend 4 oz softened cream cheese with 2 tablespoons sugar and swirl into batter for a tangy, rich ribbon.

4. Gluten-free Version

• Substitute a reliable 1:1 gluten-free flour blend (with xanthan gum) and consider reducing baking time slightly; expect a slightly different crumb.

5. Vegan Adaptation

• Replace butter with equal plant-based butter, use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg), and swap sour cream for full-fat coconut yogurt or a commercial vegan sour cream. Texture will change but flavor can remain bright with lemon.

All Your Questions Answered

Q: Can I replace sour cream with yogurt or buttermilk?
A: Yes—full-fat Greek yogurt is the closest substitute for texture and tang. Buttermilk can work too but reduce any additional liquid slightly and expect a slightly different crumb.

Q: Why is my pound cake dense or gummy?
A: Overmixing after adding flour, too much liquid, or not enough leavening can cause a dense texture. Measure flour correctly (spoon and level) and mix only until just combined.

Q: How do I prevent the top from cracking too much?
A: A moderate oven temperature and even heat help; cracks are natural in pound cakes, but placing the pan on the center rack and avoiding hot spots reduces large splits. Tent with foil if browning too quickly.

Q: Can I make this ahead for a party?
A: Yes—bake the day before, store wrapped in the refrigerator (unglazed) or freeze slices. Add the glaze the day of for the freshest appearance.

Conclusion

This sour cream lemon pound cake is a reliable, crowd-pleasing loaf that balances rich buttery crumb with bright citrus zing—simple enough for a weekday treat, elegant enough for company. Try the basic recipe, then experiment with poppy seeds or a cream-cheese ribbon to make it your own. For more classic lemon pound-cake inspiration, you might enjoy this take on Lemon Sour Cream Pound Cake. If you like southern-style treats with tangy glazes, check out the variation at Southern Pound Cake with Sour Cream Lemon Glaze.

If you make this cake, please share a photo or note about your favorite twist—I love hearing how readers adapt recipes into their own traditions.

Sour Cream Lemon Pound Cake

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• Author: ollierecipegmail-com
• Total Time: 75 minutes
• Yield: 10-12 slices 1x
• Diet: Vegetarian

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Description

A rich and tangy sour cream lemon pound cake with a glossy lemon glaze, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup (227 g) unsalted butter, room temperature
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 2 lemons (about 2 tablespoons)
• 1/4 cup (60 ml) fresh lemon juice (for batter)
• 1 cup (240 g) full-fat sour cream, room temperature
• 3 cups (360 g) all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

• Lemon Glaze:
• 1 1/2 cups (180 g) powdered sugar, sifted
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra brightness)

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Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 9 x 5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating briefly after each addition. Mix in vanilla, lemon zest, and lemon juice.
5. On low speed, alternate adding the dry ingredients and sour cream in three parts, beginning and ending with the dry ingredients. Mix just until combined.
6. Scrape batter into prepared pan and smooth the top. Tap gently on the counter to remove air pockets.
7. Bake for 55–70 minutes, or until a toothpick comes out with a few moist crumbs.
8. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
9. For the glaze, whisk powdered sugar and lemon juice until smooth, adjust consistency as needed. Pour over cooled cake and let set before slicing.

Notes

Use room-temperature ingredients for better emulsification. Overmixing can create a denser crumb.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 40g
• Sodium: 210mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 67g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg