Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Very rich and intense lemon flavor.

Ingredients Nutrition


  1. In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
  2. Add eggs 1 at a time, beating after each addition.
  3. Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
  4. In another bowl, add the flour, baking soda, and salt; stir to combine.
  5. Add the flour mixture to the creamed mixture alternately with the sour cream.
  6. Beat just until combined.
  7. Pour batter into a greased and floured 10-inch bundt pan.
  8. Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
  9. Cool for 10 minutes before removing from the pan to cool on a wire rack.
  10. To make icing: in a bowl, beat the sour cream and butter until well blended.
  11. Gradually add powdered sugar; stir to combine.
  12. Beat in the lemon juice and lemon peel.
  13. Drizzle over cooled cake.
  14. Store in the refrigerator.
Most Helpful

This was a very good pound cake. It was moist and light and had great lemon flavor. Thanks for posting this recipe.

gwynn August 30, 2011

This is a lovely, moist, lemon pound cake with a wonderful texture and great flavor. I will definitely make this again. I did not make the icing for this cake because we prefer our pound cake plain. Thanks for posting it.

Dee514 March 22, 2010

My husband loves pound cake and this recipe did not disappoint. I served this to guests and many of them commented on the great lemony flavor. Will make again!

deepfreeze December 05, 2008