Kellie Watson

Loved for its perfect balance of bright, citrusy lemon and rich, creamy, tangy sour cream, this indulgent, bakery-quality cake is refreshing, light, moist, tender, and delightfully lemony. As it bakes, an irresistible aroma fills your kitchen, and you’ll find yourself counting the minutes until you can enjoy the first slice.

The combination of sour cream and zesty lemons brings out the best in both ingredients without ever being overwhelming, creating a complex, crave-worthy flavor. Fresh lemon zest and juice add a burst of citrusy brightness, perfectly paired with sour cream to create the ultimate pound cake. The sour cream adds richness, moisture, and depth, ensuring a soft, tender crumb that stays delicious for days. Its subtle tang complements the lemon’s tartness, balances the sweetness, and delivers a rich cake that’s satisfying without feeling heavy.

This is the perfect cake for anyone looking for something that’s both light and indulgent. Ideal for any season, it feels refreshing in the spring and summer, yet rich enough to enjoy in the fall and winter. Luscious and timeless, this lemon cake is made for sharing.

• All-Purpose Flour (2 ¼ cups): The gluten in all-purpose flour gives the cake structure.
• Baking Powder (1 teaspoon): A main ingredient for leavening, it adds volume and lightness to the batter.
• Baking Soda (1/2 teaspoon): Another ingredient for leavening. It helps the batter rise and gives baked goods a light and fluffy texture.
• Salt (1/2 teaspoon): Helps enhance the flavors and balances the sweetness of the batter.
• Sugar (1 ¾ cups): Adds sweetness to the batter.
• Daisy Sour Cream: The star ingredient that gives the cake its name. It makes the cake moist and rich with a slight tang, ensuring it stays moist and fresh for days. The fat in the sour cream reacts with the flour to make shorter gluten strands making the cake tender, while the acidity in the sour cream interacts with the baking soda and baking powder to help the cake remain light while rising.
• Canola Oil (3/4 cup): One of the best options for baking, it has a mild, neutral flavor. It adds moistness to the cake.
• Grated Lemon Peel (2 tablespoons): Adds a concentrated citrus flavor and fragrance without adding additional tartness.
• Eggs (4 large): Creates the thickness and stability in the batter, providing the perfect structure of the cake. Eggs bond with the flour to create texture by forming a stronger gluten. The eggs also help add height to the cake.
• Lemon Juice (4 tablespoons, divided): Adds the fresh, tart, zesty citrus flavor to the cake and the glaze. The acid in the juice reacts with the leavening agents to create air bubbles which help the cake rise.
• Vanilla Extract (1 teaspoon): An essential ingredient in many desserts, it enhances the flavor of the cake.
• Powdered Sugar (1 ¼ cups): Finely ground sugar with no hint of graininess, it is the perfect sugar for making sweet frosting and glazes.

• For best results, start by bringing all your ingredients to room temperature—this small step makes a big difference.
• Using high-quality ingredients, like Daisy Sour Cream, will give you the best flavor and texture.
• If you’re looking for an extra-tender crumb, cake flour can be used in place of all-purpose flour.
• When measuring flour, be sure to spoon it into the measuring cup and level it off with a knife. This helps prevent overpacking, which can lead to a dry cake.
• And when mixing the batter, resist the urge to overmix. Too much mixing develops excess gluten and can leave your cake dense or gummy.
• You can substitute vegetable oil or melted butter for the canola oil if you’d like—both work beautifully.
• Always preheat your oven and use the correct pan size so the cake bakes evenly and rises properly. Try not to open the oven door while it’s baking; letting heat escape can affect the final result.
• Once baked, allow the cake to cool fully before removing it from the pan. Skipping this step can cause cracks or breakage.
• If you prefer a thicker glaze, wait until the cake is mostly cool before glazing, as warmer cakes will cause the glaze to run thin.
• Because this cake takes a bit of time to cool, it’s a great make-ahead option. Store it in an airtight container or freeze it before glazing by wrapping it tightly in plastic wrap and then aluminum foil. It can be frozen for up to three months—just thaw completely before glazing and enjoying.

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