Best 7 Fresh Lemon Sour Cream Pound Cake Recipes

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Welcome to the delightful world of baking, where we embark on a culinary adventure to discover the secrets behind a heavenly treat – the Fresh Lemon Sour Cream Pound Cake. This moist, tender, and tangy cake is a symphony of flavors that will tantalize your taste buds and leave you craving for more. Get ready to immerse yourself in a journey of baking bliss as we explore the perfect recipe for this delectable masterpiece.

Let's cook with our recipes!

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

POUND CAKE WITH LEMON CREAM



Pound Cake with Lemon Cream image

Provided by Robin Miller : Food Network

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 5

4 slices prepared pound cake
1 cup light whipped topping
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Mint sprigs, optional

Steps:

  • Arrange pound cake on individual plates. Mix together whipped topping, lemon juice and lemon zest. Mix well and spoon mixture over pound cake. Garnish with mint sprigs.

SOUR CREAM LEMON POUND CAKE



Sour Cream Lemon Pound Cake image

Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!

Provided by LillysMom

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 8

1 cup white sugar
½ cup unsalted butter, melted
3 large eggs
¾ cup sour cream
2 teaspoons lemon extract
1 ½ cups all-purpose flour
¼ teaspoon baking soda
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  • Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
  • Remove the loaf from the pan and dust with confectioners' sugar.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g

FRESH LEMON & SOUR CREAM POUND CAKE



Fresh Lemon & Sour Cream Pound Cake image

Make and share this Fresh Lemon & Sour Cream Pound Cake recipe from Food.com.

Provided by NotYourMommasCookin

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup milk
1/3 cup granulated sugar
1/4 cup vegetable oil
1 large egg
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray.
  • In a large bowl mix flour, baking powder, baking soda and salt.
  • In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest.
  • Stir sour cream mixture into flour mixture until well combined.
  • Pour batter into prepared loaf pan.
  • Bake about 45 to 50 minutes until a toothpick comes out clean.
  • Slice and serve with berries, whipped cream or plain.

Nutrition Facts : Calories 128.6, Fat 5.7, SaturatedFat 1.7, Cholesterol 17.4, Sodium 186.3, Carbohydrate 17, Fiber 0.4, Sugar 4.3, Protein 2.5

AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE



Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze image

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

Provided by Nancy Zimmerman

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h45m

Yield 12

Number Of Ingredients 12

2 teaspoons white sugar
3 cups white sugar
½ pound unsalted butter, softened
1 ½ teaspoons vanilla extract
1 teaspoon lemon extract, divided
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
1 (16 ounce) container sour cream
1 ½ cups confectioners' sugar
3 tablespoons lemon juice, or more to taste
2 drops yellow food coloring, or more as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
  • Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
  • Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
  • Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g

LEMON SOUR CREAM POUND CAKE



Lemon Sour Cream Pound Cake image

The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.

Provided by Alan in SW Florida

Categories     Dessert

Time 1h45m

Yield 1 10-inch cake, 10 serving(s)

Number Of Ingredients 13

3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 (8 ounce) container sour cream
6 large eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind (optional)

Steps:

  • Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
  • Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
  • Drizzle evenly with Lemon Glaze.
  • Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.

Nutrition Facts : Calories 669.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 172.8, Sodium 315.1, Carbohydrate 102, Fiber 1, Sugar 72.9, Protein 8.3

SOUR CREAM AND LEMON POUND CAKE



Sour Cream and Lemon Pound Cake image

An easy Sour Cream and Lemon Pound Cake recipe.

Provided by Darren DiPietro

Categories     Cake     Mixer     Citrus     Dessert     Bake     Lemon     Sour Cream     Bon Appétit     Pennsylvania     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 9

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream

Steps:

  • Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
  • Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using 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 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
  • Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Tips:

  • Use fresh lemons for the best flavor. Bottled lemon juice can be used, but it will not produce as bright of a flavor.
  • Make sure the sour cream is at room temperature before using it. This will help it mix more smoothly into the batter.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.

Conclusion:

This fresh lemon sour cream pound cake is a delicious and refreshing cake that is perfect for any occasion. It is moist and flavorful, with a tangy lemon glaze that is sure to please everyone. Whether you are serving it for dessert or for a special occasion, this cake is sure to be a hit.

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