Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake
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Calories 318 cals
Total Fat 14 g
Cholesterol 57 mg
Dietary Fiber 0 g
Sodium 167 mg
Protein 4 g
Total Carbohydrate 45 g

Prep Time: 20 Minutes

Time to Table: 3 Hours

Serves: 16


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 1 cup Daisy Sour Cream
  • 3/4 cup canola oil
  • 2 tablespoons grated lemon peel
  • 4 large eggs
  • 4 tablespoons lemon juice, divided
  • 1 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar


Heat the oven to 325 degrees. Coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out the excess. Whisk the flour, baking powder, baking soda and salt in medium bowl. Beat the sugar, sour cream, oil and lemon peel in large bowl at medium-low speed until smooth. Beat in the eggs, one at a time, beating until combined. Beat in 2 tablespoons lemon juice and vanilla extract. At low speed, beat in the flour mixture until blended; spoon the batter into the pan. Bake for 55 to 60 minutes or until the top is golden brown and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack; cool completely. Meanwhile, whisk 2 tablespoons lemon juice and the powdered sugar. Drizzle over the cake. Let stand until set.


Average Rating:
5 out of 0 5
Kittydcat 07/22/2017

I have made this terrific easy recipe several times. Today...i decided to give it a twist. First of all i doubled the amount of zest to batter...but i combined naval orange zest in with lemon zest to batter..to total at least 4 tablespoons of zest to batter! I also added a whole stick of real butter...reduced canola oil to 1/2 cup. I also doubled the lemon juice to batter. Used an electric mixer to beat all up. I got an idea to add cranberries when i came across a can of whole cranberry sauce in my cabinet which i added at least 3/4 cup to batter (i ran short by at least 1/3 cup of sugar so the sugar in cranberry sauce should help to make up difference. The cranberry sauce i stirred in to keep the whole berries. Anyway....it turned out delicious!

Aunt Momo 02/21/2017

I am an aunt of a nine-year old and two unders we had a first-time high tea ... there were mini pies, there was chocolates, there were chocolate dipped strawberries... this ... this is what they wanted to take home and informed all of the adults attending that they needed it to try it. 5 stars for flavor, five stars for being extremely easy, five stars for making three mini-chocolatholics to love something different! Well done!!!

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