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Lemon Sour Cream Pound Cake

Paula Deen's Lemon Sour Cream Pound Cake Recipe

Paula Deen's lemon sour cream pound cake is a great cake if you want to try a different cake recipe. It is spongey, fluffy sweet, and packs a sour punch. It is quite easy to make and is a classic dessert that lends itself to many other variations.
3.97 from 28 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Chef's Delight
Cuisine American
Servings 5 People
Calories 323 kcal


Cooking Spray


  • 3 ¼ cup All Purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¼ cup Butter
  • 2 ½ cup Granulated Sugar
  • 3 Large Eggs
  • 1 ½ tsp Lemon zest
  • ¼ cup Lemon Juice
  • 8 ounces Sour Cream
  • 1 cup Powdered Sugar


  • First, set your oven to a temperature of 350 F.
  • Apply some cooking spray to a 10-inch tube pan.
  • Take a bowl and add some flour, baking soda, and salt in it and mix it well. 
  • In another bowl, add some butter until it turns fluffy and light in texture.
  • Add granulated sugar and lemon extract into this mixture and whisk it properly.
  • Now, add some eggs, one at a time and beat them well. Also, add lemon rind and some lemon juice and whisk it properly.
  • Now, add this sugar mixture into the flour and add some sour cream as well. Keep beating this mixture at a relatively low speed until the mixture is done completely.
  • Add this batter into the cake pans and bake it for around 1 hour and 10 minutes.
  • Keep a check on the oven and if needed, insert a wooden pick at the center of the cake and wit until it pops out.
  • After the cake is ready, let it cool on the cooling rack. And meanwhile, mix some lemon juice with powdered sugar and drizzle it over the top of the cake.



Calories: 323kcal | Protein: 6g | Fat: 17g | Cholesterol: 128mg | Sodium: 157mg | Fiber: 1g | Sugar: 38g
Keyword American, Paula Deen, Paula Deen Lemon Sour Cream Pound Cake
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