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!}


{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!


Filed under: Food

Leave a comment


  1. Kylie


    Andrea, have you ever added blueberries to these? I’m looking for a good lemon-blueberry recipe to take to a brunch this weekend. This one looks so good I’d love to add blueberries and stop searching!


    Andrea Reply:

    No, I personally have not — but lemons and blueberries go so well together, I can’t imagine they wouldn’t turn out. This pound cake is FANTASTIC (I might be biased, but still!) I’d say try it — and then let me know how delicious it is 🙂


  2. scie circulaire


    Howdy! Quick question that’s completely off topic.
    Do you know how to make your site mobile friendly? My site looks weird when browsing from my iphone 4.
    I’m trying to find a template or plugin that might be able to fix this problem.

    If you have any recommendations, please share. Thank you!


  3. Andrea


    Thanks so much — i actually do have a support page where people can donate if they wish: https://andreadekker.com/show-your-support/


  4. meilleurescie sabre


    Hmm is anyone else encountering problems with the images on this blog loading?
    I’m trying to determine if its a problem on my end or if it’s
    the blog. Any suggestions would be greatly appreciated.


  5. Quincy


    Hi there! This is my first comment here so I just wanted
    to give a quick shout out and say I truly enjoy reading through your blog posts.
    Can you suggest any other blogs/websites/forums that deal with the same topics?

    Thanks for your time!


  6. 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!


  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. 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)!


  9. 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 🙂


  10. 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.


  11. 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!!


  12. 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!


  13. 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!