Real Recipes From Real Home Cooks ®

lemon lovers pound cake

(14 ratings)
Blue Ribbon Recipe by
Laura Davis
Rusk, TX

This has a great fresh lemon taste. Excellent for spring picnics or maybe even a potluck.

Blue Ribbon Recipe

There is nothing better than a pound cake from scratch. This cake is tender and buttery with just the right amount of lemon flavor. The sweetness and tartness are a refreshing combination. Drizzled on top is an icing a little different than you'd expect. Using sour cream and butter is slightly rich. It's a cross between a frosting and a drizzle. Alone the cake is delish, but the drizzle makes it fantastic. Easy to make you can serve this for any occasion.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For lemon lovers pound cake

  • CAKE
  • 1 c
    butter, softened
  • 3 c
  • 6
  • 5 Tbsp
    bottled lemon juice
  • 1 Tbsp
    lemon zest
  • 1 tsp
    lemon extract
  • 3 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1 1/4 c
    sour cream
  • 1/4 c
    sour cream
  • 2 Tbsp
    butter, softened
  • 2 1/2 c
    confectioners' sugar
  • 3 Tbsp
    bottled lemon juice
  • 2 tsp
    lemon zest

How To Make lemon lovers pound cake

Test Kitchen Tips
Make sure to grease and flour the pan very well. We find baking spray with flour works best.
  • Creaming butter and sugar.
    In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
  • Adding eggs to the butter.
    Add eggs, one at a time, beating well after each addition.
  • Adding lemon juice, zest, and extract.
    Stir in lemon juice, zest, and extract.
  • Flour, baking soda, and salt combined in a bowl.
    Combine the flour, baking soda, and salt.
  • Slowly adding flour to batter.
    Alternate adding the flour mixture with the sour cream.
  • Adding sour cream.
    Blending until it is combined.
  • Batter poured into Bundt pan.
    Pour into a very well greased and floured 10-in. fluted tube pan or Bundt 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.
  • Whisking icing ingredients together.
    For the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest.
  • Drizzling the icing over the cooled cake.
    Drizzle over the cake. Store in the refrigerator.