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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."
12 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 5 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon McCormick® Pure 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


  • 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

2 of 2

Lemon Lover's Pound Cake (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.