The best lemon sour cream pound cake for any occasion! This old fashioned lemon sour cream pound cake with is moist, soft, and topped with a perfect buttery lemon icing!
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And if you want more pound cake goodness, try my Chocolate Sour Cream Pound Cake, my Apple Cider Donut Cake, and my Key Lime Pound Cake!
Lemon Sour Cream Pound Cake Recipe
For my family, no holiday gatherings are complete without a table full of desserts. There are always the usual must-haves: sweet potato pie, peach cobbler, banana pudding, icebox pies, and pound cakes of all varieties.
This recipe for lemon sour cream pound cake reminds me of that dessert table, and all the 7-up cakes and sock-it-to-me cakes that the amazing bakers in my family bring to it.
Lemon Pound Cake Recipe for Juneteenth Cookout 2021
I'm especially proud to share this lemon pound cake recipe to celebrate Juneteenth, the oldest national celebration of the end of slavery in the United States. It commemorates June 19th, 1865, when Major General Gordon Granger announced to citizens of Galveston, Texas that all formerly enslaved people were finally free -- two and a half years after the Emancipation Proclamation. From then on, Black Americans around the country have celebrated June 19th as Juneteenth, our country's second independence day, a day of jubilation and remembrance.
Today, Juneteenth continues to grow in prominence, and is traditionally celebrated with parades, barbecues, street fairs, and rodeos. Food and drink are important parts of Juneteenth celebrations, which is what brings us to this year's Juneteenth Virtual Cookout, an annual collaboration among Black food bloggers and creators to celebrate the culinary tradition of Juneteenth. This year, more than 40 Black creators have come together to contribute to this collaborative menu as a Freedom Day tribute, and you HAVE to see these amazing recipes!
The full list of all of the creators and their recipes is down below -- you can take part in the Freedom Day celebration by trying and sharing these recipes, and following along with #JuneteenthCookout2021 on Instagram!
Jump to:
- Lemon Sour Cream Pound Cake Recipe
- Lemon Pound Cake Recipe for Juneteenth Cookout 2021
- What is the origin of pound cake?
- Why is it called lemon pound cake?
- How do you make a lemon pound cake moist from scratch?
- Ingredients for Old Fashioned Lemon Pound Cake
- What does adding sour cream to cake do?
- Equipment
- Tips and F.A.Q.
- More Lemon Recipes You'll Love
- 📖 Recipe
- #JuneteenCookout2021 Recipes - Try, Share, and Enjoy!
- 💬 Comments
What is the origin of pound cake?
Early pound cake recipes date all the way back to the 1700s in England, and two pound cake recipes are included in 1796's American Cookery, the first cookbook published in the United States by an American author, Amelia Simmons. As the decades progressed, pound cake recipes grew in popularity, particularly in Southern states.
In 1866, Malinda Russell, an African American woman born and raised in Tennessee, published A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen, which is now recognized as the very first cookbook published by an African American chef. Mrs. Russell led a truly remarkable life, including working as a cook and a nurse, and owning a laundry, a boarding house, and a pastry shop.
In A Domestic Cook Book, Mrs. Russell presents hundreds of recipes, mostly for sweets and baked goods. Several of them are unmistakable as pound cakes, and many have striking similarities to this lemon sour cream pound cake:
Then, in 1881, when Mrs. Abby Fisher published What Mrs. Fisher Knows About Old Southern Cooking, the second known cookbook by an African American chef, she included two pound cake recipes as well, cementing the pound cake as an archetype of both Southern and African American cooking.
Today, pound cakes of all types are a consistent presence on the tables of Black families. I personally find so much joy in knowing that when I bake this lemon sour cream pound cake, I'm honoring the culinary and pastry traditions of these trailblazing Black chefs, and all of the talented bakers in my own family as well.
Why is it called lemon pound cake?
The name "pound cake" comes from the fact that the cake was originally made with a pound each of flour, eggs, sugar, and butter. As time has gone on, the standard pound cake recipe has evolved to produce a softer, fluffier texture, while maintaining the moist, tight crumb of its origins. This moist lemon sour cream pound cake is the result of hundreds of years of pound cake evolution!
Also, check out my post on the differences and similarities between pound cake vs Bundt cake, and for another yummy lemon pound cake check out my Oreo Pound Cake, this Ritz Carlton Lemon Pound Cake or my Blueberry and Lemon Pound Cake!
And for more lemony goodness, check out my Lemon Blueberry Mascarpone Cake and my collection of recipes with lemon curd!
How do you make a lemon pound cake moist from scratch?
The secret for a moist texture in this lemon sour cream pound cake is right there in the name: the sour cream! Just like with my chocolate sour cream pound cake or my Salted Caramel Kentucky Butter Cake, the sour cream in this cake creates a moist, tender cake while maintaining that rich, dense crumb that all good pound cakes have. Also, I would definitely recommend full-fat sour cream to achieve the perfect level of moisture.
Also, make sure not to over-bake your cake! Leaving your cake in the oven even a couple minutes too long can dry it out, so begin to check it a few minutes before the bake time is up.
Ingredients for Old Fashioned Lemon Pound Cake
- granulated sugar - we'll use granulated sugar to create a nice sweetness and balance out the tartness of the lemon in this pound cake.
- lemon zest - pressing the lemon zest into the sugar helps to bring out the natural oils present in the zest, and gives us a brighter lemon flavor in this lemon sour cream pound cake.
- salted butter - make sure your butter is room temperature. If you prefer to use unsalted butter, just add ½ teaspoon of salt in with your dry ingredients.
- eggs - your eggs should also be room temperature.
- vanilla extract - be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- fresh lemon juice - the combination of zest and juice in this sour cream pound cake gives us such a perfect lemon flavor!
- sour cream - our not-so-secret ingredient! Make sure you use a full-fat sour cream, and that it's room temperature as well.
- cake flour - making our lemon sour cream pound cake using cake flour gives us a soft, tender crumb that is so perfect with the buttery cake. Be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume. If you don't have cake flour, see below for an easy substitute!
- baking soda - we'll add a little baking soda to make sure that we get a nice lift to this cake.
Finally, we'll make an easy lemon glaze for this sour cream pound cake!
- powdered sugar - provides the structure and sweetness for our glaze. Just like with our cake flour, be sure to measure it correctly.
- lemon zest and juice - for a boost of lemony flavor. Add a little extra lemon juice as needed to achieve the right thinness. And if you love lemon, you can top your slice of cake with my lemon curd!
- melted butter - a touch of butter gives the glaze a richer texture!
Lemon lovers will definitely want to also check out my Lemon Bars with Graham Cracker Crust, my Lemon Dump Cake, or my Ricotta Lemon Pasta!
What does adding sour cream to cake do?
Sour cream adds moisture to your cake batter without thinning it out, giving you a moister, closer crumb in your finished cake. Also, the acid present in sour cream provides a tangy flavor, and reacts with baking soda to give this lemon sour cream pound cake more lift!
Finally, the high fat content in full-fat sour cream keeps your cake moist well after it's baked! You can also achieve this effect with cream cheese -- check out my Peach Cobbler Pound Cake and my Carrot Pound Cake to try it!
Equipment
This lemon sour cream pound cake requires basic cake tools -- an electric mixer, a whisk and rubber spatula, and of course, a Bundt or tube pan! My favorite pound cake pan is this Nordicware Elegant Party Bundt Pan, which provides such a neat shape and divides into lots of perfectly-sized slices!
Tips and F.A.Q.
If you don’t have cake flour, you can make a substitute to use for this lemon sour cream pound cake! All you need is all-purpose flour and corn starch. Just measure out 2 ½ cups of all-purpose flour and replace 5 tablespoons of it with cornstarch. In grams, it’ll be 273 grams of all-purpose flour sifted with 40 grams of cornstarch.
If you don't have any full-fat sour cream on hand, the closest substitute would be an equivalent amount of full-fat greek yogurt. 
Here’s my method: First, make sure your bundt pan is well-made, with a high-quality nonstick coating free of any scuffs or scratches. Then, just before pouring in the batter, spray your bundt pan with baking spray (the kind that contains flour), being sure to get it in every crevice. Finally, let your lemon sour cream pound cake rest for 10-15 minutes when you remove it from the oven, then immediately turn out carefully onto a wire rack to cool completely. If necessary, tap jiggle the overturned bundt pan to loosen the cake. This is what I’ve learned to do each time, and always have great results!
Like most pound cakes, this cake stores and freezes so well! You can keep it, covered, at room temperature for up to four days, or you can freeze it, well wrapped, for up to two months.
More Lemon Recipes You'll Love
- Lemon Icebox Pie
- Buttermilk Blueberry Muffins with Lemon
- Lemon and Blackberry Cake
- Lemon Curd Cookies
📖 Recipe
Equipment you may need
Ingredients
- 4 teaspoon (20 ml) lemon zest - packed
- 2 ¼ cups (450 g) granulated sugar
- 1 cup (227 g) salted butter - room temperature - 2 sticks
- 4 large eggs - room temperature
- 2 teaspoon (10 ml) pure vanilla extract
- ¼ cup (61 g) fresh lemon juice
- 8 oz. (227 g) full-fat sour cream - room temperature (about 1 cup)
- 2 ½ cups (313 g) cake flour
- ½ teaspoon (2 ml) baking soda - 2g
- baking spray
Lemon Glaze
- 2 cup (240 g) confectioners’ sugar - 230g
- 1 teaspoon (5 ml) lemon zest
- ⅓ cup (81 g) fresh lemon juice - or more as needed
- 2 tablespoons (30 ml) salted butter - melted
Instructions
- Preheat oven to 325°F.
- Add lemon zest and sugar to the bowl of a stand mixer or a large mizing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.4 teaspoon lemon zest, 2 ¼ cups granulated sugar
- Add butter and cream for about 3 minutes or until creamy and fluffy.1 cup salted butter - room temperature
- Add eggs one at a time, followed by vanilla, mixing well between each addition.4 large eggs, 2 teaspoon pure vanilla extract
- In a small bowl, stir together sour cream and lemon juice until smooth. Set aside.¼ cup fresh lemon juice, 8 oz. full-fat sour cream
- In a medium bowl, whisk together cake flour and baking soda.½ teaspoon baking soda, 2 ½ cups cake flour
- Fold in ⅓ of dry ingredients to batter until just combined, then fold in with ½ of sour cream mixture. Repeat with another ⅓ of the dry ingredients, then remaining sour cream mixture, then the final ⅓ of dry ingredients.
- Spray a 10- or 12-cup Bundt pan or tube pan with baking spray, being sure to coat all the crevices.
- Spoon batter into pan and smooth the top. Bake in preheated oven for 60 minutes, or until a toothpick entered into the center of the cake comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze
- In a medium bowl, whisk together powdered sugar, lemon zest, melted butter, and lemon juice until smooth. If needed, add more lemon juice a teaspoon at a time to thin glaze to desired consistency.2 cup confectioners’ sugar, 1 teaspoon lemon zest, ⅓ cup fresh lemon juice, 2 tablespoons salted butter
- Pour glaze over cooled cake and let set before serving.
Video
Notes
Nutrition
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Last Updated on August 26, 2025 by Chenée Lewis
Lisa Nine says
This is my new go-to from now on! Loved it! I made this for a friend who really loves lemon cake and she loved it.
Chenée Lewis says
That's wonderful! thank you!
Nikki says
So Yummy! Came out perfect. Thank you.
Chenée Lewis says
Wonderful! Thank YOU!
Sarah Allen says
This lemon cake is truly unforgettable! From the first bite, its unique flavor will captivate you. Give it a try—you won’t regret it!
Chenée Lewis says
I agree!!! So glad you like it!
Gayle says
I didn’t have sour cream so I substituted plain yogurt. I also used lemon extract instead of vanilla.
To be honest, I think this pound cake smells and looks really good. I’m looking forward to serving it tonight.
Chenée Lewis says
That's fantastic that the substitutions worked for you! I hope you liked it!
Ivana says
I’m preparing to make this cake and watched the video first. Baking soda is mentioned in the ingredient list but in the video it shows that baking powder was used. Just clarifying.
Thanks
Chenée Lewis says
Sorry about the confusion! The ingredient list is correct -- it's baking soda 🙂
Carmen says
The cake did not last one day in my house. Love it!
Chenée Lewis says
I'm so glad to hear that!! I love this cake!
Kate says
Made this last night. Put in extra lemon juice. With the sweet icing, it was perfect. My chocoholic family loved it!
Chenée Lewis says
Lovely! I'm glad it was a hit!
Shirley says
Extremely moist and very delicious, my family loves it.
Thanks for sharing 🙏
Chenée Lewis says
So glad you all like it! Thanks!
CiCi says
This cake recipe is everything! The directions were perfection and easy to follow. The video helped ensure consistency. The cake came out perfectly, lovely lemon flavor with that down home pound cake flavor you expect. Might become my new cake to bring to events!
Chenée Lewis says
That's so great to hear!! I love making this cake for special occasions so I'm so glad you love it too!
Kathy says
Very good!!!! Moist with nice subtle lemon flavor. Left icing off only because did not have time. New go to cake.
Chenée Lewis says
So glad you like it! Thanks!
Dianne says
This looks amazing and I will make for a friends birthday. I will use regular flour and need some clarification please. Do I remove 5 tablespoons of flour and then add the 5 Tbl of cornstarch. Thanks
Chenée Lewis says
Hi! Yes exactly! The cornstarch takes the place of 5 tbsps of the flour.
Karen Clay says
Sounds good
Chenée Lewis says
Thank you!
Jacqueline Reiter says
I have all my ingredients coming to room temp. This is the first time I am making this recipe. Just wanted to thank you for the way in which you listed below each step, the exact ingredients and amounts. It is so helpful because scrolling back up to the recipe for the amounts is so frustrating. I will post how the cake came out! 🤞
Chenée Lewis says
I'm so glad it's helpful! I hope you loved the cake! 🙂
Miss Vic says
I have made a lot of pound cakes in my day…. Everything from plain to chocolate to lemon…. This one trumps them all! Thank you for sharing!
Chenée Lewis says
I'm so happy to hear that!! Thank you!
Chi says
Thank you for the nice recipe.
I don't have a stand mixer but I have a hand mixer.
Can I use melted butter and oil instead of just soften butter. I thought it woul be easier for me to make. In that case
could you recommend how much the ratio would be good?
Chenée Lewis says
I haven't tried this recipe with melted butter and oil -- using softened butter is important to aerate the batter and give the cake a soft, fluffy texture. I'd recommend using your hand mixer to cream the softened butter and sugar the same way you would use a stand mixer 🙂
Beth says
Delicious! Very lemony and the icing is perfectly tart.
Chenée Lewis says
So great to hear it! Thank you so much!
Lynn says
Very delicious, thanks for the recipe ❤️
Chenée Lewis says
So glad you liked it! 🙂
Kimberly Tucker says
Listen! I am not the best cook and I still have to follow recipes to the letter, so thank you for being specific. I was under duress and very nervous baking a cake "from scratch" for my boyfriend, but it came out well! His oven runs hot, so the outside cooked a little browner than I would have liked, but the cake itself was moist like a "real" pound cake!! I am so proud of myself! I will never go back to box cake again! Thank you!!!
Chenée Lewis says
I'm so glad the recipe worked for you and you were able to make yourself proud!! That's my goal! Thank you so much for the comment 🙂
Janice DeGree says
Excellent recipe...
Chenée Lewis says
Thank you very much! I'm glad you like it!
Nyko says
I lucked up and found this recipe. It’s absolutely delicious! Thank you for sharing it along with the history behind pound cakes ❤️
Chenée Lewis says
You're so welcome! I'm glad you enjoyed it!
Jen says
Love this recipe! Old ones w history behind it speak to me. Can't wait to make it. Do you think it could be made in loaf pan? Thanks for sharing
Chenée Lewis says
Thanks so much Jen! I love the history behind lemon pound cakes too. I haven't tried it in a loaf pan yet -- I would guess that it could work in a 9x5 loaf pan, but would need a longer bake time. Enjoy!