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Lemon Lover's Pound Cake Recipe

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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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Lemon Lover's Pound Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 12 Servings

20 55 75

Ingredients

1 cup butter, softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions

In a large bowl, cream butter and sugar until light and fluffy. 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.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° 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.
For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. Yield: 12 servings.

Originally published as Lemon Lover's Pound Cake in Taste of Home April/May 2003, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Lover's Pound Cake (1)

Lemon Lover's Pound Cake

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Reviewed on Jul. 06, 2011 by misscleocat

I took this to my volunteer group and they absolutely loved it. There were many request for the recipe. I added a little more lemon juice than called for to make it extra lemony but the recipe is perfect as is.