Lemon Pound Cake with Lemon Syrup

Total Time
Prep 5 mins
Cook 50 mins

Really great lemon pound cake. The syrup makes this even more decadent. Lemon lovers, look out!

Ingredients Nutrition


  1. Beat the sugar and butter together until light and fluffy.
  2. Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
  3. Add the flour, baking soda, and nutmeg and beat until smooth.
  4. Pour into a greased and floured loaf pan.
  5. Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool on a wire rack.
  7. Spoon the warm lemon syrup over the cake, allowing it to soak in.
  8. Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
  9. Cool slightly before pouring over cake.


Most Helpful

This recipe is more of a lemon bread than a lemon pound cake. It is moist with a light lemon flavor (if you use dried lemon peel add a bit of lemon extract because your flavor will suffer using dried peel vs. fresh) but not heavy like a pound cake with all the eggs and butter. I cooked my lemon syrup longer than the recipe required to make a true syrup to brush over the top of the loaf. I could also see making a lemon glaze to put over the top of the loaf rather than the syrup which would make for a nice presentation. Thanks for the recipe!

Caryn September 20, 2002

Great pound cake! I made a mistake and added 1/4 cup of lemon juice to the cake instead of the glaze, but it was very good anyway. Thanks, Carole

carole in orlando January 30, 2003

This is way too much work for the product you get. I thought the cake was a bit too dense. However, I used bread flour, so maybe this messed it up. I think a glaze would be much better rather than the sauce which only soaked through the very middle of the cake -- I poured it over each piece after I sliced it. I will not make this again -- sorry.

Nancy A. April 10, 2004

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