Lemon Sour Cream Pound Cake

Rose Rauhauser


My MIL gave me this recipe 30 years ago and I've been making it ever since. It's a very moist pound cake and serves well with ice cream or gelato and/or sorbet. It also freezes well. I make it and freeze and defrost a week or so later. Sometimes company comes and I don't have a cake made, not often but sometimes. Enjoy everyone.

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6 or more
30 Min
1 Hr 30 Min


1 c
butter softened
3 c
extra large eggs, seperated
1 tsp
1 tsp
lemon juice
grated lemon rind, 1 whole lemon
1/4 tsp
baking soda
1 c
sour cream
2 1/2 c


Step 1 Direction Photo

1Preheat oven to 325 Grease and flour a 10 cup tube pan.
Beat butter with 2 1/2 cups of sugar. Separate egg yolks and egg whites, set aside. Add egg yolks to butter and sugar mixture one at a time.

Step 2 Direction Photo

2Add vanilla, lemon Juice, baking soda and lemon rind to mixture.

Step 3 Direction Photo

3In a separate bowl, beat egg whites with remaining 1/2 cup of sugar adding a little sugar at a time, until stiff and glossy, set aside.

Step 4 Direction Photo

4Add sour cream and flour alternately to butter mixture beginning and ending with flour, beat well. Fold in egg whites until mixture. Pour into prepared pan. Bake at 325 for 1 hour and 30 minutes or check out at 1 hour and 15 minutes depending on your oven. Cool in pan 15 minutes. Remove, let cool. I don't ice but sometimes I just lightly glaze.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium