Lemon-Infused Sour Cream Pound Cake
A moist and tender pound cake bursting with the bright sourness of lemon juice and the richness of sour cream. This american-inspired desserts ready in about 90 minutes layers (2 sticks), softened unsalted butter, granulated sugar, large eggs 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 350 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.
Ingredients
- 1 cup (2 sticks), softened unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- Step 2: In a large bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3-4 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition to incorporate fully.
- Step 4: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
- Step 5: Alternately add the dry ingredients and 1 cup sour cream to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined.
- Step 6: Fold in 1/4 cup fresh lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract, mixing until evenly distributed.
- Step 7: Pour batter into prepared loaf pan, smoothing the top. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Step 8: Let cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-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 Lemon-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 Lemon-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 Lemon-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 Lemon-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.
