Lemon Lovers Pound Cake

★★★★★ 13 Reviews
lolagurl75 avatar
By Laura Davis
from 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
serves 12
prep time 20 Min
cook time 55 Min
method Bake


  • 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

Test Kitchen Tips
Make sure to grease and flour the pan very well. We find baking spray with flour works best.
  • 1
    In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
  • 2
    Add eggs, one at a time, beating well after each addition.
  • 3
    Stir in lemon juice, zest, and extract.
  • 4
    Combine the flour, baking soda, and salt.
  • 5
    Alternate adding the flour mixture with the sour cream.
  • 6
    Blending until it is combined.
  • 7
    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.
  • 8
    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.
  • 9
    Drizzle over the cake. Store in the refrigerator.