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Lemon Sour Cream Pound Cake

Sour Cream Lemon Pound Cake -- a traditional Southern sour cream pound cake that’s fluffy and moist with a citrusy flavor of lemon batter and drizzled with refreshingly sweet lemon glaze on top of the cake. A no-fail sweet treat for summer and all year round!
Course Dessert/Snack
Cuisine American
Keyword lemon pound cake, Pound Cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 476kcal
Author Immaculate Bites


Sour Cream Pound Cake

  • 8 ounces (226 grams) unsalted butter room temperature
  • 2 cups (400 grams ) granulated sugar
  • ¾ cup (170 grams,) sour cream room temperature
  • 5 Large eggs
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 medium Lemon Squeezed (about 3 Tablespoons Juice)
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoon vanilla extract or almond extract

Lemon Glazed Icing

  • 1 ¾ cups (150 grams) powdered sugar
  • 3 tablespoons freshly squeezed lemon juice (adjust for desired thickness)
  • ½ teaspoon (2.10 grams) almond extract
  • 1-2 teaspoons (4.7- 9.4 grams) salted butter
  • the zest of one lemon or more
  • 1 tablespoon water (adjust to desired thickness)


Sour Cream Pound Cake

  • Pre-heat the oven to 160°C/325°F. Grease a 10 inch tube pan generously with cooking spray and set aside.
  • Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute.
  • Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add Lime Zest & juice, vanilla and/or almond extract
  • Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
  • Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.
  • Bake at 325 until a tester inserted into the center comes out clean, 55–60 minutes. Transfer to a wire rack. Let it cool before glazing.

Lemon Glazed Icing

  • In a small pan combine  Confectioners sugar , Lemon juice and zest , almond extract, melted butter, and adjust with water as need to achieve desired consistency. Gently whisk until mixture is smooth, you may use a fork for this too!
  • Adjust consistency of glaze as desired . It should be pourable and thick.
  • Spoon the glaze over the top of the cake, letting it drizzle down the sides.


  1. The secret to baking a perfect pound cake actually lies in the mixing. Yes! So no matter how accurately measured the ingredients are, if you over mix, you risk ruining your cake.
  2. Be sure to cream the butter and sugar together until it starts to look white and fluffy, Then add the eggs one at a time to create volume in the pound cake batter, it usually takes about 5 minutes.
  3. This cake is somewhat fragile, take extra care when removing it from the oven and releasing it from the pan. Let it cool in the pan for about 10 minutes before proceeding and give it some time, before glazing.
  4. I use a nonstick spray coating to grease the pan. If using a bundt pan make sure you thoroughly grease the indentations because they are notorious for sticking. Making it harder to release your cake.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 476kcal | Carbohydrates: 52g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 172mg | Sodium: 63mg | Potassium: 197mg | Sugar: 50g | Vitamin A: 945IU | Vitamin C: 3.3mg | Calcium: 96mg | Iron: 0.6mg