Lemon Sour Cream Pound Cake

Take Your Favorite Lemon Cake Recipe Up A Notch Or Two With This Lemon Pound Cake Recipe. It's Moist And Delicious And Perfect For Serving To Family And Friends! This Cake Recipe Will Become A Family Favorite!

Course Cakes
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 15
Calories 250 kcal
Author Amy



  • 3 cups flour
  • 1 3.4-oz package instant lemon pudding
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1-1/2 cups butter room temperature
  • 2-3/4 cup sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 8 ounces sour cream
  • 2 Tbsp lemon zest


  • 1-1/2 cups powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp butter melted


  1. Preheat oven to 325 degrees. Grease a Bundt pan.
  2. Mix together the flour, lemon pudding mix, salt and baking soda. Set aside.
  3. Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the sour cream.
  6. Add the dry ingredients.
  7. Mix until fully combined. Add in the lemon zest.
  8. Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 30 minutes or until a toothpick inserted into the center is clean.
  9. Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over the entire cake after it has cooled.

Nutrition Facts
Lemon Sour Cream Pound Cake
Amount Per Serving (1 piece)
Calories 250 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 91mg30%
Sodium 197mg9%
Potassium 72mg2%
Carbohydrates 30g10%
Sugar 11g12%
Protein 5g10%
Vitamin A 400IU8%
Vitamin C 2mg2%
Calcium 33mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.