Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!

LillysMom
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.

    Advertisement
  • Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.

  • Remove the loaf from the pan and dust with confectioners' sugar.

Nutrition Facts

291 calories; 14.5 g total fat; 88 mg cholesterol; 63 mg sodium. 35.9 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2020
This came out really good, I did not have lemon extract so used vanilla and only cooked it 45 mins. This recipe will be kept. Read More

Most helpful critical review

Rating: 1 stars
07/03/2020
Made it twice. Very heavy and dense Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/01/2020
This came out really good, I did not have lemon extract so used vanilla and only cooked it 45 mins. This recipe will be kept. Read More
Rating: 2 stars
06/18/2020
Eh, doesn’t boast the lemon flavor I prefer. Think the sour cream over rides it. Read More
Rating: 5 stars
06/22/2020
Easy and flavorful. The lemon taste was just right for us. My hubby said 'I really like this'. That's a winner for me. I added the juice from one lemon and 2 tablespoons of confectioners sugar and boiled it down to a thick syrup and poured it over and served with strawberries. Yum. One thing I didn't understand was why melt the butter and not just soften it? I was skeptical this would have a good consistency but it worked just fine. Read More
Advertisement
Rating: 5 stars
07/01/2020
This came out really good, I did not have lemon extract so used vanilla and only cooked it 45 mins. This recipe will be kept. Read More
Rating: 1 stars
07/03/2020
Made it twice. Very heavy and dense Read More
Rating: 5 stars
06/09/2020
6.9.20 I had my doubts about using lemon extract rather than fresh lemon juice, but there was no artificial lemon flavor in this cake. So easy to make, texture is perfect pound cake, and it baked for exactly 60 minutes. Thanks for sharing, this is a winner! Read More
Advertisement
Rating: 5 stars
06/15/2020
Delicious! I didn’t have lemon extract and used vanilla extract instead. After cooking, I sliced into large cubes and topped with strawberries and whipped cream- it was a hit! Read More
Rating: 5 stars
06/24/2020
Absolutely loved this cake - made it for the family and they raved about it Read More
Rating: 2 stars
06/26/2020
Definitely not the best ever. I used 3 tsp of lemon extract based on another's comment and it was still very underwhelming on the lemon flavor. It was slightly dry for a pound cake, too - but that may have been my fault as I left it in the pan for almost an hour before I remembered to take it out. It is a very easy to make cake, though! Read More