Lemon Lover's Pound Cake


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.'

Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hrs 15 mins
12 servings


  • 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


  • ¼ cup sour cream

  • 2 tablespoons butter, softened

  • 2 ½ cups confectioners' sugar

  • 3 tablespoons lemon juice

  • 2 teaspoons grated lemon peel


  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.