Sour Cream Lemon Pound Cake Recipe
This sour cream lemon pound cake recipe is ultra-moist, rich, and packed with bright lemon flavor thanks to sour cream and a simple shortcut ingredient. With its tender crumb and irresistible sweet-tangy lemon glaze, it’s the kind of show-stopping dessert that has everyone asking for the recipe!
Ingredients
1 (15.25 oz) box yellow cake mix
1 (3.4 oz) box instant lemon pudding mix
4 large eggs, room temperature
1 cup oil
1/2 cup warm water
1 cup full-fat sour cream, room temperature
1 Tbsp lemon zest
1 tsp lemon extract
Instructions
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Preheat oven to 350°F.
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Grease and flour a baking pan well (9×5-inch loaf pan, 2 smaller loaf pans, or a 10–12 cup Bundt pan).
- In a large bowl, mix together the cake mix and dry pudding mix.
- In a separate bowl, mix eggs, oil, water, sour cream, lemon zest, and lemon extract until smooth.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
- Drizzle with lemon glaze.
Lemon Glaze
1 cup powdered sugar
1–2 Tbsp fresh lemon juice
Optional: 1–2 Tbsp milk (for a thinner glaze)
Mix until smooth and pourable, then drizzle over the cooled cake.
Notes
- Use room temperature ingredients for the best texture.
- Don’t overmix once combined—this keeps the cake soft and tender.
- For extra lemon flavor, add a little more zest to the glaze.
Find it online: https://www.livingonadime.com/best-lemon-pound-cake-recipe/