Lemon Sour Cream Pound Cake

READY IN: 1hr 45mins
Recipe by Alan in SW Florida

The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.

Top Review by Marie

I hesitated to use this method to make a pound cake, but I am sure glad I chose it. This is a fabulous easy to make cake that turned out so moist and delicious! Did not make the glaze this time, but will in the future. Served it with a strawberry/raspberry sauce and whipped cream and received raves from everyone. Will go into my "WOW" cookbook for sure. Thanks so much for posting this wonderful recipe!

Ingredients Nutrition


  1. Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
  2. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
  3. Drizzle evenly with Lemon Glaze.
  4. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.

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