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Lemon Pound Cake with Lemon Glaze. A silky smooth texture with fresh lemon flavor and finished off with lemon glaze.
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3.73 from 37 votes

Lemon Pound Cake with Lemon Glaze

This Lemon Pound Cake with Lemon Glaze didn't disappoint.  It is lemony and luscious and moist.  Very "lemon-drop" like in taste.


  • 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


  • 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.
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