Sour Cream Lemon Pound Cake

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

Rate This Recipe


  • 3 cups - cake flour
  • 3 cups - sugar
  • 1 cup - sour cream
  • 6 eggs, room temperature
  • 1/4 cups - fresh lemon juice
  • 1/2 tsp - baking soda
  • 1/2 tsp - salt
  • 2 sticks unsalted butter, room temperature
  • 1 tsp - ground lemon peel
  • 1 tsp - lemon extract

How to Make Sour Cream Lemon Pound Cake

  • Preheat oven to 325F. Grease a large pan, dust with cake flour, tap out excess.
  • Sift flour, baking soda and salt into a medium bowl.
  • With mixer, cream butter in large bowl on medium speed until fluffy.
  • Gradually add sugar, and beat 5 minutes.
  • Add eggs, 1 at a time, beating just till combined after each.
  • Using a rubber spatula, mix in dry ingredients.
  • Mix in sour cream. Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 1 1/2 hr.
  • Let cake cool on rack 15 min.
  • Cut around cake in pan, turn out.
  • Carefully turn cake right side up on rack and cool completely.
  • Can be prepared 2 days ahead.
  • Wrap in foil and store at room temperature.