Sour Cream and Citrus 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 lightly tangy dessert. This american-inspired desserts ready in about 90 minutes layers all-purpose flour, baking powder, salt 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 10, 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 10 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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, sift together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
  3. Step 3: In a large bowl, beat 1 cup softened unsalted butter with 1 3/4 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. Step 4: Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract, 1 tbsp fresh lemon zest, and 1 tbsp fresh orange zest.
  5. Step 5: Alternate adding the dry flour mixture and 1/2 cup sour cream to the butter mixture in three additions, beginning and ending with the flour. Mix gently until just combined.
  6. Step 6: Stir in 2 tbsp fresh lemon juice to add a subtle tartness.
  7. Step 7: Pour batter into the prepared loaf pan and bake for 60-70 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  8. Step 8: Allow the pound cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Frequently asked questions

How long does Sour Cream and Citrus 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 Sour Cream and Citrus 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 Sour Cream and Citrus 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 Sour Cream and Citrus Pound Cake for a different number of people?

The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). 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 Sour Cream and Citrus 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.

What others are saying

Related recipes