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My review
Lemon Lover's Pound Cake
Annettia Mounger
"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.'"
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Ingredients
1 h 15 m servingsOriginal recipe yields 12 servings
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Directions
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Prep
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- 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.
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Reviews
Read all reviews 260317 Ratings
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Most helpful positive review
6/15/2008
I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends...
Most helpful critical review
2/2/2012
Very LITTLE lemon taste to this cake. Not a fan at all. Will not make again.
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6/15/2008
I am having trouble with this recipe. I have cooked many many cakes in my lifetime, but I can't seem to get this one right. I've tried 2 times and both times, I bake it longer than it recommends...
6/7/2007
I cook on a guest ranch for 20 to 30 people and make this cake at least twice a week. It is always a hit with all my guests. I did not use the glaze, though, and I don't think this cake needs on...
7/8/2007
This is a VERY moist lemon cake, loved it!!!! I did make a different glaze though, as this cake would be out on the counter and sour cream must be refrigerated. I mixed 1/4 cup fresh lemon jui...
3/19/2010
This really is a nice cake, perfect for spring! It's refreshingly lemony and incredibly moist, with a classic pound cake density and crumb. For those who found their cake dry or were disappoin...
11/22/2007
This cake was so good! I only changed one thing. For a lighter (fluffy) pound cake I separate the eggs and put in the yolks only where the eggs are listed and then whip my whites and FOLD them i...
5/31/2009
The flavor of this cake is very good. Nice lemony flavor. If your looking for a pound cake though this is not it. It comes out light like a cake. And beware... DO Not put all the batter in one c...
4/23/2011
I really liked this cake but only gave it 4 stars because I think the bake time and temperature is way off. I started cooking this at 350 for the first 55 minutes and it was not done. It was k...
3/13/2007
I love this recipe i been looking for a simple yet tasty recipe.And i have found it i shall not look any futher.This recipe is Fablous i did tweet it a little instead of lemon rind i just add an...