Lemon Lover's Pound Cake

Lemon Lover's Pound Cake

"Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, 'Everyone raves over this pretty dessert - it sure doesn't last long.'"
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Ingredients

1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Reviews

Read all reviews 259
  1. 316 Ratings

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Most helpful positive review

I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends...

Most helpful critical review

Very LITTLE lemon taste to this cake. Not a fan at all. Will not make again.

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I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends...

I cook on a guest ranch for 20 to 30 people and make this cake at least twice a week. It is always a hit with all my guests. I did not use the glaze, though, and I don't think this cake needs on...

This is a VERY moist lemon cake, loved it!!!! I did make a different glaze though, as this cake would be out on the counter and sour cream must be refrigerated. I mixed 1/4 cup fresh lemon jui...

This really is a nice cake, perfect for spring! It's refreshingly lemony and incredibly moist, with a classic pound cake density and crumb. For those who found their cake dry or were disappoin...

This cake was so good! I only changed one thing. For a lighter (fluffy) pound cake I separate the eggs and put in the yolks only where the eggs are listed and then whip my whites and FOLD them i...

The flavor of this cake is very good. Nice lemony flavor. If your looking for a pound cake though this is not it. It comes out light like a cake. And beware... DO Not put all the batter in one c...

I really liked this cake but only gave it 4 stars because I think the bake time and temperature is way off. I started cooking this at 350 for the first 55 minutes and it was not done. It was k...

I love this recipe i been looking for a simple yet tasty recipe.And i have found it i shall not look any futher.This recipe is Fablous i did tweet it a little instead of lemon rind i just add an...

This is the best pound cake I have made to date. I served it to the members of a club I belong to and it was gone in literally minutes. I baked it for the full 60 minutes and then turned the o...

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