Bright, zesty, and ultra-moist-this Lemon Sour Cream Pound Cake is made with lemon emulsion for bold flavor and perfect results every time.

If you love lemon desserts, this Lemon Sour Cream Pound Cake is about to become your new favorite. While many lemon pound cakes rely on lemon juice, it can be tricky to balance its acidity with baking powder or baking soda. That's why for the batter of this recipe we're using lemon emulsion-it delivers bold, bright lemon flavor without the guesswork.

Video Tutorial

Why You'll Love This Recipe

The sour cream adds extra moisture, making the cake tender with just the right crumb.
Instead of lemon juice for the batter, we're using lemon emulsion, which gives the batter a bold, consistent lemon flavor without throwing off the balance of the cake.
Topped with a simple lemon glaze for a extra boost of delicious lemon flavor.
Includes step by step photos and video tutorial to assist you with the baking process.

Recommended tools and equipment:

Bundt Pan (A 12 c bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Lemon Emulsio n

Ingredients You'll Need

Butter - Salted to boost the flavor of the cake. Softened to room temperature for creaming.
Sour Cream - Room temperature; it adds richness and a slight tang.
Granulated Sugar - Sweetens the cake perfectly.
Large Eggs - Add structure and moisture. Must be room temperature.
All-Purpose Flour - Provides the perfect texture for a dense, rich pound cake.
Lemon Emulsion - Infuses the batter with flavor.

Tips for Success

Use room temperature ingredients for the best texture.
Do not overmix the batter; this ensures a tender crumb.
Check the cake at 70 minutes-every oven bakes differently.

Storage & Freezing

Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge before serving.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Lemon Sour Cream Pound Cake

Bright, zesty, and ultra-moist-this Lemon Sour Cream Pound Cake is made with lemon emulsion for bold flavor and perfect results every time.

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Course: Dessert

Cuisine: American

Keyword: pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 15

Servings: people

Author: Ashley Frederick

Equipment

Bundt Pan A 12 cup pan is needed for this volume of recipe
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Lemon emulsion

Ingredients

Pound Cake Ingredients:
3 c All Purpose Flour
3 c Granulated Sugar
1 ½ c Salted Butter (3 sticks) - room temperature
5 Large Eggs - room temperature
1 c Sour Cream - room temperature
2 tsps Lemon Emulsion
Pound Cake Glaze Ingredients:
1 c Powdered Sugar
¼ c Unsalted Butter - room temperature
⅓ c Condensed Milk
5 tbsps Lemon Juice

US Customary - Metric

Instructions

Pound Cake Instructions:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, cream the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
Add in the lemon extract or emulsion.
Add the eggs to the bowl one at a time, mixing until combined before adding the next egg.
Slowly mix in the flour, alternating with sour cream, beginning and ending with the flour.
Spray a 12-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
Bake the cake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
Allow the cake to cool for 10-15 minutes before removing it from the pan. Allow the cake to cool completely before applying the glaze.
Glaze Instructions:
In a bowl, add the powdered sugar, condensed milk, butter and combine. Slowly add in the lemon juice until your desired consistency is reached. Drizzle or pour the glaze on the cake as desired.
Once the glaze has set, serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Frequently Asked Questions

Why Room-Temperature Ingredients Matter

Using room-temperature butter, eggs, and cream cheese is key to achieving a smooth, well-aerated batter and an evenly baked pound cake. Cold ingredients can cause the batter to curdle or become lumpy-especially cream cheese, which can form stubborn clumps that won't fully blend without overmixing.

Mixing cold ingredients also risks creating an uneven crumb or even a sunken cake. For best results, take your ingredients out at least two hours before baking to ensure they reach room temperature.

Why Your Pound Cake Cracked

That signature crack is simply pound cake character. It's not unusual for a true pound cake to crack. It's a natural result of the baking process when baking a pound cake. As the batter heats from the edges inward, the center takes longer to set. When the middle finally begins to rise, it breaks through the surface crust, creating the crack. The shape of the bundt pan is also a contributing factor.

Can I use bottled or fresh lemon juice in place of the emulsion?

Fresh lemon juice is best for flavor, but bottled works in a pinch if you are wanting to replace the emulsion with it. It can be tricky using fresh lemon juice in a pound cake. If not used properly it can cause gluten streaks. See my article here about using baking powder or baking soda in conjunction with acidic ingredients.

Can I bake this recipe in loaf pans?

Yes! Divide the batter between two 9x5-inch loaf pans. Baking time will be shorter-start checking at 55 minutes.

More Pound Cakes with Lemon

Want to try this pound cake cream cheese style? Try my Lemon Cream Cheese Pound Cake recipe.

Lemon + Buttermilk create a tender, delicious pound cake. Try my Lemon Buttermilk Pound Cake!

Looking for a Lemon Pound Cake made with fresh lemon juice + lemon jello for an extra lemony pound cake? Try my Cold Oven Lemon Pound Cake recipe!

Want to convert this cake to a loaf cake instead? Read my article here