Sour Cream Pound Cake Recipe (Best Lemon Pound Cake Recipe)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Ensure eggs, butter, and sour cream are at room temperature (no cold feel) for at least 3 hours.

Zest one lemon into 3 cups of sugar, avoiding the white pith.

Juice the lemon, reserving half for the frosting and using half in the cake.

Sift 3 cups of White Lily all-purpose flour and set aside.

Mix half of the lemon pudding mix, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder into the sifted flour.

Mix lemon juice into the sour cream until well combined.

Beat 3 sticks of room temperature butter with lemon sugar until white and fluffy (about 7 minutes).

Add 6 eggs one at a time, mixing on low speed until fully incorporated before adding the next egg.

Scrape down the bowl as needed to ensure everything is well mixed.

Add the flour mixture alternately with the sour cream mixture, starting and ending with flour, mixing on low speed for about 5 seconds each time to avoid overworking the batter.

Transfer the batter into the prepared pan carefully to keep the bowl clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens