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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.

Wine Pairings

Sweet White Wine

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