Sour Cream Lemon Pound Cake Recipe

This sour cream lemon pound cake recipe differs from the classic lemon cake. In place of the traditional butter, sour cream replaces it to create a lighter texture and less rich flavour.

Either an ungreased loaf pan or one that has been greased and then lined with parchment paper for easy removal.

It’ll be done baking when a toothpick slides in and out of the centre easily (warm, but no longer than a minute or two).

Sour Cream Lemon Pound Cake Recipe
Sour Cream Lemon Pound Cake Recipe

It’s also very moist once out of the oven, so wrap it well in plastic. If you don’t have sour cream, you can also use yoghurt or a mix of half yoghurt and half sour cream.


How To Prepare Sour Cream Lemon Pound Cake Recipe?

Preparation Time: About 55 minutes

Cooking Time: 40 minutes

Serving Size: 10 slices


  • 2 loaf pans,
  • 2 large mixing spoons or a large wooden spoon,
  • cake spatula

Ingredients Sour Cream Lemon Pound Cake Recipe

  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 7 tbsp. butter softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp. lime or lemon zest (about 1 lime or lemon)
  • 1/4 tsp. salt
  • 3/4 cup sour cream at room temperature (regular or light)
  • 1/2 cup club soda or sparkling water

How To Make Sour Cream Lemon Pound Cake Recipe

Step 1: Preheat oven to 325°F.

Step 2: Grease loaf pan(s) with butter or margarine. Flour the sides of the pan(s) if you want your pound cake to have a smooth top.

Step 3: Sift the flour, baking powder and soda into a medium bowl. Set aside.

Step 4: Cream the butter and sugar in another bowl until well-combined, light and fluffy (about 10 minutes). Add the eggs, one at a time, beating well after each addition. Add lime or lemon zest and salt.

Step 5: Add the sour cream and beat well. Add the dry ingredients in three smooth additions; scrape down the sides of the bowl after each addition. Mix until just combined (don’t overmix).

Step 6: Gently stir 1/4 cup club soda or sparkling water into the batter in three additions at low speed. Mix until just combined (don’t overmix).

Step 7: Spoon the batter into the prepared loaf pan(s). Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean.

Step 8: Cool on a wire rack before removing from the pan, and then slice and serve.

Nutrition Facts Of Sour Cream Lemon Pound Cake Recipe

  • Calories: 280
  • Fat: 11g
  • Carbohydrate: 29g
  • Protein: 2.3g
  • Cholesterol: 47mg
  • Sodium: 152mg
  • Calcium: 42mg
  • Iron: 0.5mg

What Is The Difference Between Butter Cake And Pound Cake?

The main difference between a butter cake and a pound cake is that a butter cake combines butter, sugar, eggs and flavouring.

Pound cake is made by combining butter and sugar, adding flour, flavouring and egg for leavening.

Why Is My Pound Cake Heavy?

Because pound cake is made using eggs. Eggs are not the heaviest of all ingredients. The pound cake has less flour than the butter cake, and since it is made with a very light-flavoured batter, it will be very dense when cooked.

What Is The Secret To Making The Best Lemon Pound Cake?

The secret to making the best lemon pound cake is to beat the ingredients for a long time. The sugar must turn into a smooth paste that coats the beaters well.

This will help add air bubbles and make the cake lighter when it bakes. Also, remember not to overbeat the egg and sugar mixture. Overheating the eggs will cause them to turn frothy, making your cake flat and dense.

How Many Calories Are In A Slice Of Lemon Pound Cake?

Every recipe is different, especially when it comes from different regions. Lemon pound cakes can range from 300 – 500 calories per slice, depending on if there is any frosting or glaze on top.

If you are looking for a low-calorie version, try using sour cream or yoghurt instead of butter and sugar.


The sour cream lemon pound cake recipe is a variation on the classic lemon, the simplest yet most decadent pound cake out there. It’s made with sour cream and lime zest, a bit of baking soda to make it rise

and add air bubbles, along with light (regular or light) sour cream and club soda or sparkling water. This results in a light-textured and very moist pound cake that is also not very sweet.


Can I Keep Freeze?

Yes, this cake freezes well. It can be kept in the freezer for 2 months, but if you plan to freeze the cake, make sure it is wrapped well with plastic.

Is It Make Expensive?

This lemon pound cake is not a pound cake, but if you make it with regular butter and sour cream, it would also be expensive. It makes for a great snack!

Can I Make it Before Overnight?

Sure. It can be made the day before and kept in the fridge overnight. If you are going to make it in advance, make sure you cover it with plastic wrap.

What Is The Difference Between Pound Cake And Sponge Cake?

A pound cake is a mixture of flour, sugar and butter that turns into a very dense baked good when baked. Sponge cakes are made using eggs instead of butter.