I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 325 degrees F (165 degrees C).

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  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.

  • To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

Nutrition Facts

338 calories; protein 3.5g 7% DV; carbohydrates 53.2g 17% DV; fat 12.7g 20% DV; cholesterol 62.2mg 21% DV; sodium 264mg 11% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2009
When I saw that the center was still very wet after the alloted time I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time I'll try 45 min-1hr at 300 degrees. Read More
(30)

Most helpful critical review

Rating: 2 stars
07/06/2009
Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out the middle section of the cake because it was so wet. Read More
(28)
34 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/11/2009
When I saw that the center was still very wet after the alloted time I turned the oven down 25 degrees and put tinfoil loosely over the top. Turned out beautifully. Next time I'll try 45 min-1hr at 300 degrees. Read More
(30)
Rating: 2 stars
07/06/2009
Tasted fine but marking down because of misleading cooking time. I made this twice -- 35 minutes the first time (toothpick seemed dry); 45 minutes the second time. Both times I had to throw out the middle section of the cake because it was so wet. Read More
(28)
Rating: 4 stars
06/01/2009
Good, easy recipe,Ihad no sour cream so subbed with milk,doubled lemon peel but think more lemon flavouring would be good. Baking time in a loaf pan took lot longer. Read More
(22)
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Rating: 3 stars
07/29/2010
After reading the other reviews here, I used 1/3 rather than 1/2c sour cream (I actually substituted Greek yogurt because it's what I had in the fridge), and I cooked the dough in a 9x5" loaf pan for 40 minutes. With these adjustments, I did not end up with any wetness in the center; in fact, the loaf turned out just a little dry. I made a quick simple syrup flavored with the rest of the juice from the lemon and used it to moisten the loaf again as it cooled (I didn't use the powdered sugar glaze, because I was out of powdered sugar). In the end, the loaf turned out to have a mild rather than a zesty lemon flavor. Read More
(14)
Rating: 4 stars
07/05/2020
I mostly followed this recipe but made 3 changes: 1)I added the zest of an entire lemon to the cake batter instead of just a teaspoon, 2)I used a 9x5-inch loaf pan instead of 8x4, and 3)I cooked the cake for 40 minutes instead of 30-35. I did not have the problem of the cake being wet in the center, perhaps due to the larger pan and longer cook time. The cake was not light and fluffy but more like a dense pound cake. My only complaint is that I would like for the cake part to have tasted lemony. Perhaps next time I will add some lemon extract to the batter. The glaze really delivers on the lemon taste. I added a little zest on top to pretty it up. Read More
(2)
Rating: 3 stars
11/18/2014
Needs more lemon flavor and it took more baking time. Read More
(1)
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Rating: 3 stars
02/24/2013
I agree about the baking time. I have another lemon pound cake recipe that starts out at 350 x 15 min then the remaining half-hour or so is at 325. Gonna try that next time. Otherwise good. Read More
(1)
Rating: 4 stars
11/06/2015
Added juice of one lemon to cake batter omitted the cornstarch added 3/4 teaspoon baking powder and cooked 50 minutes - beautiful Read More
(1)
Rating: 4 stars
01/02/2013
We love lemon loafs around here. I'm always searching for the ultimate loaf. This is a good recipe but not quite perfect. It needs a little more cooking time and extra peel (or a bit of extract) as other reviewers have noted. I love the addition of the sour cream. Read More
(1)