Try this Paula Deen Lemon Sour Cream Pound Cake Recipe. It is the best way to bring sunshine to your table.

Everyone loves a dense and buttery cake for tea time. This Paula Deen Lemon Sour Cream Pound Cake Recipe is very easy.

You do not need to be a master baker. Follow these simple steps for a perfect loaf today.

Learning how to make Paula Deen Lemon Sour Cream Pound Cake is fun. Your family will love the zesty citrus flavor.

The texture is moist and very fine. This recipe uses simple items from your fridge. It is truly a foolproof treat for everyone.

When I first introduced to Paula Deen Lemon Sour Cream Pound Cake

I love watching Paula Deen in her Southern kitchen. She makes the most delicious and heavy cakes for friends.

One day, I saw her bake this lemon pound cake. It looked so golden and very soft inside.

I wanted to try it for a garden party. My first try was a huge success. My guests ate every single slice with joy.

Now, I make it for every spring brunch. The smell of fresh lemons makes my house feel clean.

You will love how rich it tastes. It is the best cake for lemon fans.

Equipment List

One 10-inch Bundt pan or tube pan.
One large mixing bowl.
An electric stand mixer.
A citrus zester or grater.
Measuring cups and spoons.
A wire cooling rack.

Ingredients You Need for Paula Deen Lemon Sour Cream Pound Cake

Here are the ingredients for Paula Deen Lemon Sour Cream Pound Cake:

3 cups of all-purpose flour.
3 cups of granulated sugar.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.
1 cup of unsalted butter, softened.
6 large eggs, room temperature.
1 cup of sour cream.
2 tablespoons of fresh lemon zest.
1 tablespoon of fresh lemon juice.
1 teaspoon of vanilla extract.

Step-by-Step Guide

1. Prep the Oven

Heat your oven to 325°F before you start. Grease your pan with butter and flour.

2. Cream the Butter

Put butter and sugar in the mixer. Beat them for five minutes until very fluffy.

3. Add the Eggs

Mix in the eggs one at a time. Beat well after you add each egg.

4. Mix Dry Parts

In a bowl, stir flour, baking soda, and salt. Set this aside for a moment.

5. Add Sour Cream

Add the sour cream and lemon juice. Mix until the batter is very smooth.

6. Combine Everything

Slowly add the flour mix to the butter. Add the lemon zest and vanilla last.

7. Fill the Pan

Pour the thick batter into the greased pan. Smooth the top with a rubber spoon.

8. Bake the Cake

Bake for 1 hour and 15 minutes total. A toothpick should come out clean.

Tips to Make the Best Paula Deen Lemon Sour Cream Pound Cake

Use room temp eggs. This helps the batter rise much better.
Do not overmix. Stop the mixer once the flour is gone.

Zest the lemon first. It is easier to zest before you squeeze juice.
Grease the pan well. Bundt pans have many spots where cake sticks.
Use full-fat sour cream. This gives the cake its famous moist texture.

Cool in the pan. Let it sit for ten minutes before flipping.

FAQs about Paula Deen Lemon Sour Cream Pound Cake

Can I use bottled juice?

No, fresh lemon juice tastes much better here.

How do I store it?

Keep it in a box for five days.

Can I freeze this cake?

Yes, it freezes very well for one month.

Why is my cake heavy?

You may have mixed the flour for too long.

Can I add a glaze?

Yes, mix powdered sugar and lemon juice together.

Final Thoughts

This Paula Deen Lemon Sour Cream Pound Cake Recipe is a winner. It is sweet, tangy, and very moist.

You now know how to make Paula Deen Lemon Sour Cream Pound Cake easily. It is the perfect treat for a sunny afternoon.

Your family will ask for this cake every spring. The lemon flavor and soft crumb are perfect.

Baking at home is a great way to relax. Just follow the steps and enjoy your cake. Happy baking to you and your sweet family!