Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Like eating a slice of decadent wedding cake. Can be used as one too!

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Spray a Bundt pan with nonstick spray and set aside.
  3. Cream together softened Butter and Sugar.
  4. Add Eggs, one at a time and beat,then add Sour Cream.
  5. Sift Flour and Soda together and add next along with the Instant Pudding.
  6. Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
  7. Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
  8. Warning! Some oven temperatures may vary so keep an eye on this one!
  9. Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
  10. Enjoy!
Most Helpful

FANTASTIC pound cake. I only have regular sized bundt pans, and I don't think all the batter would have fit in any of them. I used a 10" tube pan, with 4" high sides. Baked til it tested done, around 1 hr., 20 mins. was perfect. I followed the recipe, except I switched step 5 and 6, doing 6 before 5. I didn't beat the flour a long time, just til it was fully incorporated, slowly adding the sifted mixture with the mixer running on low. In my cake experience, beating cake batter makes for a tough cake. I finished it off with a lemon-limoncello syrup made with 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 1/2 cup limoncello. Simmered til sugar was dissolved. When cake was 10 minutes out of the oven, I poked holes in it, and while still in the pan, I soaked it with the lemon syrup. It came out of the pan beautifully when completely cool. I did line the bottom of the tube pan with waxed paper, and I greased and floured the pan generously. This cake has a great lemon flavor, probably one of the best I've ever tasted!

Citruholic May 06, 2009

If I could give this 10 stars I would. What a wonderful dense and moist cake, I have to say that this is by far the BEST lemon cake I have ever made and eaten and ALL my guests agreed and asked for the recipe. YUMM!!! :0)

~Ri May 27, 2008

This is a fantastic cake. If I could give it 6 stars I would. I only ever make the half quanitity. I had to make quite a few changes to it - I couldn't get the lemon pudding mix so I doubled the lemon juice. I didn't have lemon extract - so I left it out. I used vanilla extract (which is twice the strength of the essence), but still added the full amount. Also I substitute vegetable oil for the butter (I use 1-2 tablespoons nuttelex/margarine and fill the rest of the measure with oil). This cake is so moist and yummy. It also freezes beautifully. I have made it three times now and never bothered with any form of icing - it is perfect the way it is.

Dexter&Liz June 28, 2010