Laura Davis Recipe

Lemon Lovers Pound Cake

By Laura Davis lolagurl75


Recipe Rating:
Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Laura's Story

This has a great fresh lemon taste. Excelent for spring picknicks. Or mabey even a potluck

Blue Ribbon Recipe

Notes from the Test Kitchen:
Unlike some lemon cakes, this recipe has a very lovely, light lemon flavor... just enough to satisfy. The icing glaze tops it off with just the right amount of sweetness, too. Perfect for a Spring afternoon.

[Read more about this recipe in Janet's Notebook!]

Ingredients

1 c
butter, softened
3 c
sugar
6
eggs
5 Tbsp
lemon juice concentrate
1 Tbsp
lemon peel
1 tsp
lemon extract
3 c
all purpose flour
1/2 tsp
baking soda
1/4 tsp
salt
1 1/4 c
sour cream
1/4 c
sour cream
2 Tbsp
butter , softened
2 1/2 c
confectioners' sugar
3 Tbsp
lemon juice concentrate
2 tsp
lemon peel

Directions Step-By-Step

1
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. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 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 icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #Summer, #Party Food


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40 Comments

user
Lillian Herrington butchie
Nov 11, 2014
I am ready to try this cake for Thanksgiving. One question: Does the cake go in a preheated oven or a cold oven?
user
Polly Talison MsPooh
May 5, 2014
I made this recipe this weekend and I ran into two problems. First, the batter overflowed my pan and I used a 12-inch Bundt pan. Second, the cake was not done after 60 minutes. (I tested it be inserting a toothpick in the center of the cake...1/2 way between the wall of the Bundt pan and the center tube.) I let it cook for approx. 20 more minutes, but then it turned out a little dry.

Do you have any advice on what may have gone wrong?
user
Polly Talison MsPooh
May 1, 2014
You can also find it in the freezer section of your grocery store.
user
kate mullaney Mullaney
Mar 22, 2014
In the market. It is the bottle of lemon juice..made from concentrate...tall, green.
user
Jesse Jesse Highvoltage
Mar 22, 2014
I've seen lemon juice and lemon extract but where do you find lemon concentrate?