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.'

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Published on August 3, 2021
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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

  1. 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.

  2. 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.

  3. 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.