Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Extra Moist Lemon, Sour Cream and Vanilla Pound Cake Recipe
    Lost? Site Map

    Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

    Extra Moist  Lemon, Sour Cream and Vanilla Pound Cake. Photo by lhbishop

    1/3 Photos of Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Donna Luckadoo's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on May 06, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008


      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)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)


    Nutritional Facts for Extra Moist Lemon, Sour Cream and Vanilla Pound Cake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 545.5
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 12.7 g
    Cholesterol 143.6 mg
    Sodium 307.5 mg
    Total Carbohydrate 81.6 g
    Dietary Fiber 0.8 g
    Sugars 50.9 g
    Protein 6.9 g

    The following items or measurements are not included:

    lemons, zest of

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes