Lemon Pound Cake

posted by Andrea | 09/17/2010
Print pageEmail page

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!}


{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.


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!

Related Posts Plugin for WordPress, Blogger...

Filed under: Food


Leave a comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.


  1. Margaret


    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!


  2. Ann Kroeker


    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!


  3. Tammy


    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


    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!!


  4. jodimichelle


    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.


  5. Pat


    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!


    Andrea Reply:

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


  6. Amy


    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. :)


    Andrea Reply:

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


  7. Helen



    Have you ever made this into a bundt pound cake? If so, what’s the cooking time? Also, your comment about 2 lemons, paired with 3 teaspoons of lemon extract doesn’t equal what the recipe calls for. Am I missing something. Thanks.


  8. Sarah


    I made this yesterday, froze one, saved one to make the strawberry cups for tonight’s dessert. I didn’t quite get as much zest, but otherwise made this the same as your recipe. Mmmmm! I think I could eat the whole thing!