Lemon Lover’s Pound Cake

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For Mother’s Day I knew I wanted to make a lemon cake because one my mom’s favorite flavors is lemon. I’ve made lemon cake in the past, but was underwhelmed with the result, so I decided to try a new recipe. I don’t really like trying new recipes when I’m serving the cake without tasting it first, but this one had so many great reviews that I just went with it. It was fantastic!

Like all good pound cakes, the result is a moist, dense cake that bakes up perfectly. The amount of lemon is just right and the cake comes together in a snap. Most of the time is oven time, not preparation time. The drizzled icing is a blend of sour cream, butter, lemon and sugar – yum, right?! It’s easy to mix up and you just pour it over the cake. It literally took me one minute to ice! I served the cake with fresh berries and whipped cream. It was well received by my mom and the rest of us :)

Lemon Lover’s Pound Cake

For the cake:
1 cup butter, softened
3 cups sugar
6 eggs
5 Tbs lemon juice
1 Tbs grated lemon peel
1 tsp lemon extract
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups sour cream

For the icing:
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups powdered sugar
3 Tbs lemon juice
2 tsp grated lemon peel, optional (I left it out)

Preheat oven to 350F. Grease and flour a standard sized bundt pan.

In a medium bowl whisk together flour, baking soda and salt. Set aside.

In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, mixing well between each addition. Blend in lemon juice, peel and extract. Add the dry ingredients and sour cream, alternating the additions until just combined. Do not overmix.

Pour mix into prepared pan and smooth the top of the batter with a spatula. Bake for 55-65 minutes, or until a toothpick comes out mostly clean. Let cool in pan for 10 minutes. After 10 minutes, turn out onto a cooling rack and let cool completely before icing.

For the icing, mix together all ingredients until smooth. Pour over the cake as desired. Store cake in the refrigerator and serve cold.

Recipe from AllRecipes

Comments on “Lemon Lover’s Pound Cake”

  1. Becky says:

    Anything that involves the words cake and lemon is a dream! x

  2. Fahad says:

    I finally got ethyrveing working stable. Just go back to another ROM or back to stock ROM and use Titanium back up, I have the pro version, click on Back/Restore and anything with an exclamation in a traingle are things you can back up, I didnt want certain things so i back up wanted i wanted to keep for other ROMs, but any way, click on whatever you choose, it will open up and there is a top left option to back up, then do the restore just do ethyrveing and just restore instead of backing up when you open in another ROM, but be warned if the developer didnt make it compatible, it wont work , but I have evrything working in mine.

  3. Margaret says:

    hello! i like creme brulee very much :) and i made it borfee but it wasnt very successful becoz it was not as creamy as those i ate in cafe or in paris. it was more like a pudding.is that because i use milk instead of cream, or is there other reason?thank you :) (you can reply me in chinese haha :D )

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