Lemon Pound Cake

posted by Andrea | 09/17/2010

I’m a sucker for anything lemon — drinks, desserts, breads, even this delicious lemon hand cream!

My recipe for Lemon Pound Cake is so full of lemony goodness; it’s a crowd-pleaser anywhere I take it!

I often make several loaves at a time and freeze them for whenever I’m asked to bring a dessert. Then, all I have to do is make up the glaze and I’m ready to go — looking like I slaved away in the kitchen all day!

I love cooking from scratch because the ingredients are often SO simple. Plus I know exactly what I am — or am not — putting into my food. Unfortunately, I also know exactly what I’m consuming {yup, all that butter and sugar…but hey, I didn’t say this was health food!}

Ingredients:

{print this recipe}

For the Pound Cake:

  • 1 c. butter, softened
  • 3 c. sugar
  • 6 eggs
  • 5 T. lemon juice
  • 1 T. grated lemon peel
  • 2 t. lemon extract
  • 3 c. all-purpose flour
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1 1/4 c. sour cream

For the Glaze:

  • 1/4 c. sour cream
  • 2 T. butter, softened
  • 2 1/2 c. powdered sugar
  • 3 T. lemon juice
  • 2 t. grated lemon peel
  • 1 t. lemon extract

Get the Best Lemon Flavor:

Baking with lemons isn’t like baking with chocolate; when you look at this bread, you can’t visually SEE the lemon {like you can see chocolate}…so you want to make sure you can TASTE the lemon.

I have found that 2 lemons, paired with 3 teaspoons of lemon extract, gives me the perfect amount of lemon juice, zest, and flavor for this dessert. There’s NO guessing if this is lemon or not!

I use my micro-plane grater to quickly and easily zest the lemons. One lemon usually yields about 1 T. of zest.

If you hold the zester over the lemon, you can collect the zest right inside the grater.

Directions:

For the Pound Cake:

  • 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
  • In a separate bowl, combine the flour, baking soda, and salt
  • Add flour mixture to the butter mixture, alternating with the sour cream. Beat just until combined.
  • Pour into 2 greased and floured 9-in. loaf pans.
  • Bake at 350 degrees F for 45-50 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 the Glaze: (wait until the cake has cooled)

  • In a small mixing bowl, beat the sour cream and butter until blended
  • Gradually add powdered sugar
  • Beat in lemon juice and peel
  • Drizzle over the cake
  • Enjoy!

Yummy, delicious, ‘lemony’ goodness!

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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9 comments

  1. Margaret

    09/17/2010

    This sounds wonderful. I love lemon too, but recipes never seem lemony enough for me. i never thought to try adding lemon extract. (Adding more zest or juice doesn’t always do enough.)

    I love my microplane grater particularly for this use!

    [Reply]

  2. Ann Kroeker

    09/18/2010

    Wow, fantastic pictures of a luscious-looking pound cake! I’m pretty sure pound cake got its name from the weight of butter that goes into it. ;)

    Thanks so much for linking to Food on Fridays so we can swing by, meet you, and salivate over this delicious post!

    [Reply]

  3. Tammy

    06/15/2011

    YUM! We finally made this tonight. We didn’t have enough sour cream so we substituted butter in the glaze recipe and it still turned out delish. Thanks

    [Reply]

    Andrea Reply:

    Good to know! I love to substitute ingredients, and find that the recipe almost always will still turn out just fine!

    Glad your family liked it!!

    [Reply]

  4. jodimichelle

    07/21/2011

    Um. YUMMY!!! I made this and then froze the loaves for later – later came yesterday when we whipped up the glaze and ate half the loaf before we knew what we were doing. SO SO GOOD.

    [Reply]

  5. Pat

    06/27/2012

    I made this today but there was enough batter to fill to 9″ loaf pans as well as two mini-loaf pans. I followed the directions exactly, so not sure why it made so much batter, but it tastes delicious!

    [Reply]

    Andrea Reply:

    Pat, the recipe actually calls for TWO 9″ load pans — so that’s why you had plenty of batter :)

    [Reply]

  6. Amy

    07/19/2014

    Delicious! Thank you. Made this recipe last night and took the bread to a BBQ today, it was a hit. I made one loaf and 24 cupcakes out of this recipe. :)

    [Reply]

    Andrea Reply:

    yay — glad you liked it. I actually just made this a couple days ago too (and now it’s gone)!

    [Reply]