Lemon Pound Cake with Lemon Glaze
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Jenny, a Syrup and Biscuits Facebook friend, recently posted a comment asking if anyone had a good Lemon Pound Cake recipe. Marie responded by posting this recipe for what she called Lemon Lover’s Pound Cake. My husband is nuts for anything lemon so this sounded like it would be right up his alley. This pound cake didn’t disappoint. It is lemony and luscious and moist. Very “lemon-drop” like in taste. Thank you Jenny for posing the question and thank you Marie for coming to the rescue.
For cake:
I cup butter, softened
3 cups sugar
6 eggs
5 tablespoons fresh squeezed lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup sour cream
For glaze:
2 tablespoons butter, softened
1/4 cup sour cream
2 1/2 cup confectioners’ sugar
3 tablespoons lemon juice
2 teaspoons grated lemon juice
Cream butter and sugar until light and fluffy.
Even though you can’t see how creamy the butter and sugar is in this picture, I like the perspective of this picture with the beaters in the foreground and the butter/sugar concoction blurred in the background. Thank for indulging me.
Add eggs, 6 of them, one at a time., beating well after each addition.
Stir in lemon juice, lemon peel and extract.
Sift together flour, baking soda and salt.
Measure out 1 1/4 cups sour cream.
Add the flour mixture to the batter alternately with the sour cream. Beat until combined and pour into a greased and floured tube pan. Bake at 350 degrees. Marie’s recipe said to bake for 55-60 minutes or until toothpick comes out clean. I had to bake 80 minutes. Stoves bake differently. You really need to rely on your doneness test instead of the time. Remove from oven and let sit for 10 minutes before removing from the tube pan. Let cake cook completely on a wire rack before icing. Once it’s completely cooked
To make the glaze, beat butter and sour cream in a small bowl until smooth. Slowly add confectioners sugar. Add lemon juice and lemon peel. Pour over cooled cake.
This has my husband’s name written all over it.
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this looks fab. need someway to print out JUST the recipe and not all instruction pix. takes up alot of paper and ink on this end. thanks.
Jeanne,
The best was to do that is to copy and paste just the portion you want onto a Word document and then print that. I hope you try the cake. It really is fabulous. <3
With the Printer Friendly button you can highlight over anything you don’t want printed (scroll over it will turn yellow) and delete
That way you only print out what you want! I never realized that myself until I started using on my blog. Hope that helps!
My grandmother makes a pound cake similar to this but it’s a Sundrop Pound Cake. It’s pretty much the same ingredients but she uses a can of sundrop instead of the lemon juice. When she cooks one, I can’t hardly wait til it comes out of the oven! I need to try this recipe and see how it turns out!
Jessica,
For lemon lovers, this pound cake hits the spot. It is superb and I hope you’ll give it a try. If you do bake it, please let me know what you think about it.
Jackie!! I made this cake for Easter dinner dessert and man is it GOOD. Delicious is a better word for it. I could have eaten the whole thing! It’s a perfect cake and the next time I make it, it will be even better. Years ago my mother-in-law gave me a tube pan so I’m in business. Hope your Easter was filled with fun!
Sandra,
A lot of people like lemon desserts for Easter. I’m so happy this worked out for you. My husband loves this cake!
My husband loves this cake too Jackie! Tomorrow is his birthday and this is the one he wants! Congratulations on your son’s graduation, what an accomplishment!
Thanks, Sandra! Happy birthday to your husband!
This looks SOOOOO delicious!! Can’t wait to try!
Paula,
Hope you enjoy! Yes, the editing feature on PrintFriendly was one of the things I liked best about it.
I was just wondering if this can be baked in a bundt pan? (if not, I have to go buy a tube pan tomorrow!) My husband will love this cake!
Darlene,
Typically, pound cakes are baked in a tube pan due to the density of the cake. The hole in the tube allows the cake to bake from the inside out at the same time it’s baking from the outside in to avoid the outside edges from being burned and dried out and the center batter uncooked. I have cooked small pound cakes in loaf pans, but never a full size pound cake in anything but a tube pan. My recommendation is to get a tube pan and fix your man a lemon pound cake.