Top How Tos

» Bake a Home Made Lemon Pound Cake

How Did I Do It? > Food & Drink > Bake a Home Made Lemon Pound Cake
» Sponsors

Everyone loves dessert, and sinfully rich ones seem to attract us the most.

This one, both rich and mildy tart will be the perfect ending to a meal, or something quick and easy to serve to the impromptu get together.

This is the most lemony and delicious dessert imaginable. It won’t last long at your family’s holiday get together.

Holidays are all about eating aren’t they?

Lemon Lover’s Pound Cake

READY IN 1 Hr 15 Min

yield: 12 servings

About scaling and conversions

* 1 cup butter (no substitutes), softened
* 3 cups sugar
* 6 eggs
* 5 tablespoons 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 cups sour cream
* 1/4 cup sour cream
* 2 tablespoons butter, softened
* 2 1/2 cups confectioners’ sugar
* 3 tablespoons lemon juice
* 2 teaspoons grated lemon peel


1. In a large mixing 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. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners’ sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.


There are no comments just yet

Leave a Comment

Add your picture!
Join Gravatar and upload your avatar. C'mon, it's free!