Indulge in the perfect balance of zesty citrus and creamy richness with this irresistible lemon sour cream cake, topped with a luscious lemon glaze.

Lemon sour cream pound cake is a delightful and tangy dessert that combines the richness of sour cream with the vibrant flavors of lemons, resulting in a moist and tender treat that will leave you craving for more.

a lemon sour cream pound cake on a white cake stand has a slice cut out of it

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If you are a fan of zesty and refreshing lemon desserts, get ready for a treat!

This lemon sour cream pound cake is topped with a tantalizing lemon glaze, making it such a delicious dessert.

I love recipes that showcase the bright and tangy essence of lemons in baked goods, and this cake is no exception.

It’s a delightful and moist lemon cake recipe that combines the richness of a traditional pound cake with the vibrant flavors of lemons, resulting in a dessert that is both comforting and cheerful.

There’s something about that burst of citrus that instantly elevates any dessert to new heights of deliciousness.

And when it comes to lemon-infused treats, this easy lemon bundt cake made with sour cream is a keeper!

More Lemon Desserts You’ll Love:

a slice of glazed lemon pound cake served on a white plate, with the remaining bundt cake in the background.

The Best Lemon Sour Cream Cake

What sets this lemon sour cream pound cake apart from others is the addition of tangy sour cream.

Using sour cream in baking not only infuses the cake with moisture but also imparts a luscious richness that complements the bright acidity of lemons.

Each slice boasts a tender crumb that melts in your mouth, enveloping you in a world of citrus-infused bliss.

And to take this cake to the next level of lemony heaven, we top it off with a simple yet divine lemon glaze that adds a sweet and tangy finishing touch.

More Baking Recipes Featuring Sour Cream:

close-up view of the interior of a lemon pound cake made with sour cream, showing how moist the interior is.

How to Make Moist Lemon Pound Cake

It’s really easy to make this simple old-fashioned lemon cake.

Ingredients You’ll Need:

For the Cake:

Unsalted Butter
Granulated Sugar
Eggs
Lemon Zest
Vanilla Extract
Milk
Sour Cream
Lemon Juice
All-purpose Flour
Cornstarch
Baking Powder
Salt

For the Glaze:

Powdered Sugar
Lemon Juice

mise en place of ingredients needed to make a homemade glazed lemon sour cream pound cake

How to Make It:

(Full printable recipe card is available below)

Prepare the equipment. First you’ll preheat the oven to 350°F. Grease a bundt cake pan well and set aside.

Mix the wet ingredients. Next, you’ll add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a handheld electric mixer).

Beat together on medium-high speed until pale and creamy.

Add the eggs, fresh lemon zest and vanilla extract and beat once again until well combined, scraping the sides of the bowl as necessary to ensure everything is mixed together evenly.

eggs, lemon zest, and vanilla extract added to butter/sugar mixture in the mixing bowl

Add the milk, sour cream, and fresh lemon juice and beat until incorporated (Don’t worry if it has a curdled appearance at this stage–that’s normal and it will even out once the flour is added).

sour cream added to batter mixture for lemon cake

Prepare the flour mixture and mix the cake batter. Then, you’ll whisk together the all-purpose flour, cornstarch, baking powder and salt.

With the mixer on low speed, add the dry ingredients to the wet ingredients and mix just until incorporated.

dry ingredients added to the wet ingredients in a mixing bowl

Bake the cake. Then, you’ll pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean.

two photos; one shows lemon cake batter in a prepared bundt pan, the other shows the lemon cake after baking.

Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack or serving plate.

Let the cake cool completely.

Glaze and serve. Last, you’ll prepare the glaze.

Add the powdered sugar to a small bowl and whisk in the lemon juice, a tablespoon at a time, until the glaze has reached a drizzling consistency.

Drizzle or spoon the glaze over the cooled cake, letting it run down the sides of the cake.

overhead view of a moist lemon pound cake on a wire rack, with lemon glaze drizzled over the top

Notes and Adaptations:

You can adjust the thickness of the glaze to your liking. If the glaze is too thick, add a little extra lemon juice. If you accidentally get it thinner than desired, add a bit more powdered sugar to thicken it up.
The tangy lemon glaze could be omitted from this recipe if preferred, however it adds a nice finishing touch to the cake. Lemon lovers should definitely add it, in my opinion!
The easiest way to grease the bundt pan is to spray well with non-stick cooking/baking spray. As soon as the cake comes out of the oven, carefully use a thin knife to gently push the edges of the cake away from the pan before allowing to cool as per the recipe.
Store leftover pound cake in an airtight container at room temperature.
I recommend using full-fat sour cream for best results. If you don’t have any on hand, full-fat Greek yogurt is a fine substitute.
You can serve this cake as-is, or top with fresh berries and whipped cream.

glazed lemon sour cream pound cake on a piece of parchment paper, resting on a wire cooling rack.

Recommended Equipment:

Yield: 12 Servings

Lemon Sour Cream Pound Cake

Name: Lemon Sour Cream Pound Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 12
Ingredients: For the Cake:; 1 cup unsalted butter, softened to room temperature; 1 1/2 cups granulated sugar; 4 eggs, at room temperature; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 1/2 cup milk, at room temperature; 1/4 cup sour cream, at room temperature; 1/4 cup lemon juice; 2 1/2 cups all-purpose flour; 1/4 cup cornstarch; 2 teaspoons baking powder; 1/2 teaspoon salt; For the Glaze:; 1 1/2 cups powdered sugar; 2-4 tablespoons lemon juice

Moist, tender, and the perfect blend of sweet and tart, this lemon sour cream pound cake is the perfect dessert for spring and summer!

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

For the Cake:
1 cup unsalted butter, softened to room temperature
1 1/2 cups granulated sugar
4 eggs, at room temperature
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 cup milk, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup lemon juice
2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
For the Glaze:
1 1/2 cups powdered sugar
2-4 tablespoons lemon juice

Instructions

Preheat the oven to 350°F. Grease a bundt cake pan well and set aside.
Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a handheld electric mixer). Beat together on medium-high speed until pale and creamy.
Add the eggs, lemon zest and vanilla extract and beat once again until well combined, scraping the sides of the bowl as necessary to ensure everything is mixed together evenly.
Add the milk, sour cream, and lemon juice and beat until incorporated (Don't worry if it has a curdled appearance at this stage--that's normal and it will even out once the flour is added).
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix just until incorporated.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire cooling rack or serving plate. Allow to cool completely.
Once the cake is cooled, prepare the glaze. Add the powdered sugar to a mixing bowl and add the lemon juice, a tablespoon at a time, until the glaze has reached a drizzling consistency. Drizzle over the cooled cake.

Notes

You can adjust the thickness of the glaze to your liking. If the glaze is too thick, add a little extra lemon juice. If you accidentally get it thinner than desired, add a bit more powdered sugar to thicken it up.
The glaze could be omitted from this recipe if preferred, however it adds a nice finishing touch to the cake.
The easiest way to grease the bundt pan is to spray well with non-stick cooking/baking spray. As soon as the cake comes out of the oven, carefully use a thin knife to gently push the edges of the cake away from the pan before allowing to cool as per the recipe.
Store leftover cake in an airtight container at room temperature.

I recommend using full-fat sour cream for best results. If you don't have any on hand, full-fat Greek yogurt is a fine substitute.
You can serve this cake as-is, or top with fresh berries and whipped cream.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 433Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 106mgSodium: 205mgCarbohydrates: 63gFiber: 1gSugar: 39gProtein: 5g

Nutrition information is automatically calculated and is not guaranteed for accuracy.