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 Lemon Pound Cake with Lemon Glaze 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.
I believe pound cake of any variety is a thing of beauty and a down-right fantastic eating experience. The flavor is comforting and satisfying and the texture is in a league all its own.
If you don’t have a pound cake recipe that you’ve perfected, I encourage you to get on it. Pound cakes are an all-around utility player. They feed a crowd and don’t mind traveling one bit, either.
You can take them along on a picnic or ship them across town. Either way, they hold up nicely.
The best thing about pound cakes is that the taste improves after they’ve cured for a few days. So, make them ahead of time and be confident they’ll be even more splendid than the day you took them out of the oven.
Get on the pound cake bandwagon and perfect a recipe, or maybe two. Everybody around you will be so happy you did.
Y’all come see us!
Lemon Pound Cake with Lemon Glaze
yield: one tube pan
Preheat oven to 350 degrees
make the 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
Cream butter and sugar until light and fluffy.
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.
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 cooled, pour on the glaze.
make the 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
Beat butter and sour cream in a small bowl until smooth. Slowly stir in confectioners sugar. Stir in lemon juice and lemon peel. Pour over cooled cake.
Lemon Pound Cake with Lemon Glaze
Ingredients
- 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
- 2 tablespoons butter softened
- 1/4 cup sour cream
- 2 1/2 cup confectioners' sugar
- 3 tablespoons lemon juice
- 2 teaspoons grated lemon juice
Instructions
- make the cake:
- Cream butter and sugar until light and fluffy.
- 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.
- 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 cooled, pour on the glaze.
- make the glaze:
- Beat butter and sour cream in a small bowl until smooth. Slowly add confectioners sugar. Stir in lemon juice and lemon peel. Pour over cooled cake.
Jeanne says
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.
Jackie Garvin says
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
Paula @ All Things Moms says
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!
Jessica says
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!
Jackie Garvin says
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. 🙂
Diane says
Lemon juice is only 3 oz where a can of Sundrop I think is 12 oz? Did you mean 12, or 3?
Jackie Garvin says
Use 5 ounces of lemon juice in the cake and 3 ounces in the icing.
Sandra Davis says
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!
Jackie Garvin says
Sandra,
A lot of people like lemon desserts for Easter. I’m so happy this worked out for you. My husband loves this cake! 🙂
Sandra Davis says
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!
Jackie Garvin says
Thanks, Sandra! Happy birthday to your husband! 🙂
Paula @ All Things Moms says
This looks SOOOOO delicious!! Can’t wait to try!
Jackie Garvin says
Paula,
Hope you enjoy! Yes, the editing feature on PrintFriendly was one of the things I liked best about it.
Darlene says
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!
Jackie Garvin says
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. 🙂
Alicia Andrews says
And i was thinking tube pans and bundt pans were the same thing. oops…
Jackie Garvin says
Alicia,
It’s the same concept. The hollow tube in the middle allows heat to penetrate the center of a dense cake and let it cook more evenly…from outside and inside. Bundt pans usually have shorter sides and are scalloped giving the cake a more decorative appearance.
Judy says
Has anyone made this cake will less sugar?
Jackie Garvin says
Judy,
I haven’t experimented with different amounts of sugar in this recipe. I can’t speak for anyone else.
carolyn says
if you are using a tablet, not all will copy and paste, but the users would still like to print the recipe. other sites use the print button and the recipe comes up in a printable form. Sure would be nice!
Jackie Garvin says
Carolyn,
You don’t have to copy and paste. Use the Print Friendly button at the top of the page next to all the social media share buttons.