Name: Lemon Sour Cream Pound Cake
Prep time: 15 min
Cook time: 1 h 30 min
Yield: 9
Ingredients: 1/2 cup sour cream; 3 large eggs; 2/3 cup powdered sugar; 1/4 teaspoon baking soda; 1/2 teaspoon vanilla extract; 1/4 teaspoon fine sea salt; 1/2 teaspoon ground cardamom; 1 1/2 cups (6 3/4 ounces) all-purpose flour; 1 1/2 sticks (6 ounces) unsalted butter, at room temperature; 1 1/2 cups (12 ounces) granulated sugar; 2 lemons, zested and juiced

Lemon Sour Cream Pound Cake

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This recipe yields a deliciously moist pound cake that you are sure to love. The lemon adds a nice burst of brightness to balance the sweetness of the cake.

By: The Hungry Hutch (via Thehungryhutch)

Original Publish: Feb 16, 2020

Last Updated: Mar 4, 2026

Prep: 15 mins

Cook: 1 hrs 30 mins

Yields: 9

Instructions

Preheat the oven to 325˚F. Line a 9-by-5-inch loaf pan with parchment paper; set aside. (Alternatively, you could butter and flour the pan if you don't have parchment paper.)
Beat together the butter, granulated sugar, and lemon zest in a stand mixer (or with an electric mixer) on medium-high speed until light and fluffy, approximately 5 minutes.
Turn down the speed of the mixer to low. Add in the eggs 1 at a time until fully incorporated. Then add the vanilla extract.

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Lemon Sour Cream Pound Cake

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