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

Excellent flavor, wonderful texture. I used a tube pan cause I never have good luck with a bundt pan.

lorimissjane64 January 09, 2017

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

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