Lemon Pound Cake



1 c. Butter (no substitutes)
3 c. sugar
6 eggs
1/2 c. lemon juice (fresh squeezed if possible)
1 Tbsp. lemon peel
1 Tsp. lemon extract
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. sour cream
3c. confectioners' sugar
5 Tbsp lemon juice


Preheat oven to 350 degrees F

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. In a separate bowl combine the flour, baking soda and salt: add to the creamed mixture alternately with the sour cream. Beat until just combined.

Grease and flour two Bread pans. Pour mixture into pans. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to a wire rack to cool completely.

For icing, in a small bowl add 3c. confectioners' sugar and 5 Tbsp lemon juice. Whisk until smooth. Pour over the tops of the cooled cake and allow the glaze to drizzle down the sides.

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