Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake created by violinist4christ

My mother thinks the original recipe for this cake came from Southern Living, however it is not listed on their website. The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325°F Grease and flour a 10" tube pan.
  • Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
  • Combine sour cream and milk, stir until smooth.
  • Combine flour and baking powder.
  • Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
  • Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
  • Cool in the pan.
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RECIPE MADE WITH LOVE BY

@Erindipity
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@Erindipity
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"My mother thinks the original recipe for this cake came from Southern Living, however it is not listed on their website. The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream."

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  1. Latasha Q.
    What kind of flour?
  2. Naomi S.
    This recipe is from Southern Living and is listed in their 1987 Annual Recipes cookbook. I have adapted it for high altitude, but have also made the recipe as is at regular altitudes. It's fabulous. I used to sell between 6 and 9 of these to a coffee shop weekly. Although I'm not a huge fan of shortening, I do use the 1/2 cup called for as I've found it doesn't have as much of that delicious pound cake crust if I use all butter. I make it in a tube pan with a removable bottom but serve it with the crusty side up. (Many put that side down because it's bigger, but don't!) I specifically don't use a bundt pan, because then I would have to put that part on the bottom. Besides my high altitude adaptation, I also increase the lemon extract to one tablespoon, because our family likes that extra lemon brightness, and I sift a bit of powdered sugar on it for presentation. When I get to the part of the recipe where you alternately add the sour cream and flour, I fold that part in by hand. It's too easy to leave it in the stand mixer and over-beat it, and that can cause it to fall right before it's finished baking. I have tried a lot of basic pound cake recipes and my family tried them all. This is their favorite and whenever this goes to a potluck, there are raves and requests for the recipe. As some have mentioned, it really does take longer in the oven that the recipe says, even if your oven is calibrated perfectly.
  3. Tina V.
    I have made this a number of times. Love lemon! Is an easy recipe to follow and everyone seems to love it!
  4. waynejohn1234
    Excellent pound cake but all butter and no shortening. Requires that butter and sugar is extemely well beaten. Needs careful attention and following directions exactly and then you have a very very good textured cake.
  5. jorgydee
    Did not turn out very good. Very dry. Did not change anything. Only ate 2 slices and threw rest out. I feel bad giving this review. I'm hoping it was just my taste.
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