Lemon Lover's Pound Cake Recipe
Lemon Lover's Pound Cake Recipe photo by Taste of Home

Lemon Lover's Pound Cake Recipe

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4.5 9 11
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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."
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 12 servings


  • 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

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. 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.
  3. 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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Reviewed Jan. 23, 2016

"'Amazing! My mom said it was the best lemon cake she had ever tasted. There is an unspoken rule in our family...if you make a lemon cake you have to make two (one for my oldest brother)....who also loved it. I garnished my cake with fresh raspberries...delicious. It didn't last a day."

Reviewed Nov. 27, 2014

"Love this recipe!"

Reviewed Jul. 27, 2014

"This cake is amazing, I used fresh lemons. This cake is awesome as written, I only changed one thing, I used Greek yogurt instead of sour cream in the cake, and I left sour cream out in the glaze. I have it in my glass cake plate its better the second day when all that lemon flavor has a chance to blend. It actually makes my mouth water just thinking about it."

Reviewed Sep. 27, 2013

"This is one of the best and easiest cake that I have ever made. a real crowd pleaser."

Reviewed Jul. 6, 2011

"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."

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