Citrus-Infused Sour Cream Pound Cake

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist pound cake enriched with sour cream and brightened by fresh lemon and orange zest for a perfectly balanced tangy dessert. This american-inspired desserts ready in about 90 minutes layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 70 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan thoroughly.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
  3. Step 3: In a large bowl, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Step 4: Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract, 2 tsp lemon zest, and 1 tsp orange zest until combined.
  5. Step 5: Reduce mixer speed to low and alternately add the flour mixture and 1 cup sour cream in three additions, beginning and ending with flour, mixing just until incorporated after each addition.
  6. Step 6: Pour batter evenly into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
  7. Step 7: Let the cake cool in the pan for 15 minutes, then remove and cool completely on a wire rack before slicing.

Frequently asked questions

How long does Citrus-Infused Sour Cream Pound Cake take to make?

Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Citrus-Infused Sour Cream Pound Cake?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Citrus-Infused Sour Cream Pound Cake?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Infused Sour Cream Pound Cake for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Infused Sour Cream Pound Cake?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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