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Lemon Lover's Pound Cake Recipe

Lemon Lover's Pound Cake Recipe

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 YIELD:12 servings

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

  • 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.

Nutritional Facts

1 slice equals 657 calories, 25 g fat (15 g saturated fat), 172 mg cholesterol, 323 mg sodium, 101 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Lemon Lover's Pound Cake

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Nov. 27, 2014

"Love this recipe!"

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 27, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 25, 2010

"I have made this several times and it really is very good. My family just loves it when I serve this. I would highly recommend this to everyone."

MY REVIEW
Reviewed Oct. 25, 2009

"Excellent lemon flavor. I have made this a number of times and it is always very good."

MY REVIEW
Reviewed May. 19, 2009

"This is the best lemon pound cake I have ever tasted! I myself had not made one until today. I did have my first cooking fumble in a long long time though. I did not greese the pan good enough in the groves and one side broke when I took it out to cool. Did not look the greatest, but tasted the best! I will really grease the pan good next time!! Be sure you sift your flour and powdered sugar before you add them as you would with any good cake recipe. You have to try this. If there was a higher rating than excellent this one gets it!"

MY REVIEW
Reviewed Apr. 9, 2009

"what is the difference between all purpose and self rising flour?"

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Wine Pairings

Sweet White Wine

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