Lemon Lover’s Pound Cake

Name: Lemon Lover's Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 1 cup butter, softened; 3 cups sugar; 6 large eggs, room temperature; 5 tablespoons lemon juice; 1 tablespoon grated lemon zest; 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 zest

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."

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
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 zest

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, zest 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 in 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 zest. Drizzle over the cake. Store in the refrigerator.

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

Reviews

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Average Rating:

Loiscooks

May 30, 2017

Great recipe. This made a very large pound cake. I reduced the sugar in the cake to less than two cups. I also reduced the sugar in the icing, so the icing was probably not as thick as it should have been, but no problem. I had no lemon extract, so I used more lemon zest. This cake was very good, and I will make again. Thanks for the recipe.
ArmstrongD

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.
retmc

Nov 27, 2014

Love this recipe!
Luvs2Cook14

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.
cakelady3121

Sep 27, 2013

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

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.
lareeone

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.
mikelssword

Oct 25, 2009

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

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!
hilliers

Apr 9, 2009

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