Recipes Lemon Lover's Pound Cake 4.5 (318) 260 Reviews 11 Photos 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.' By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hrs 15 mins Servings: 12 Yield: 12 servings Ingredients 1 cup butter (no substitutes), softened 3 cups sugar 6 eggs 5 tablespoons lemon juice 1 tablespoon grated lemon peel 1 teaspoon lemon extract 3 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cups sour cream ICING: ¼ cup sour cream 2 tablespoons butter, softened 2 ½ cups confectioners' sugar 3 tablespoons lemon juice 2 teaspoons grated lemon peel Directions In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. 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 degrees F 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. For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. I Made It Print