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Lemon Pound Cake
Lemon Pound Cake is moist, tangy and mouth-watering-good.  It’s mild sweetness pairs well with the lemon glaze.  Delicious with vanilla ice cream. Original recipe by tasteofhome.com. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Glazed Lemon Pound Cake
Prep Time 25 minutes
Cook Time 50 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Glazed. Lemon Pound Cake
Lemon Icing
Prep Time 25 minutes
Cook Time 50 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Glazed. Lemon Pound Cake
Lemon Icing
Glazed Lemon Pound Cake
Instructions
Lemon Pound Cake
  1. In a large bowl, cream together butter and sugar until light and fluffy (5-10 minutes). Add eggs one at a time. Use an electric mixer to beat each egg until well combined.
  2. Stir in lemon zest, lemon juice, and lemon extract. Combine the flour, baking soda and salt. Add to creamed mixture while adding sour cream one tablespoon at a time. Beat until just combined. Avoid over mixing.
  3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a knife inserted near center comes out clean, 50-55 minutes.
  4. A toothpick is too short to test a pound cake for doneness. Gently press a long knife near center all the way to the bottom. If it comes out clean, the cake is done. After baking, allow pound cake to cool for 10 minutes before inverting onto a wire wrack or cake plate.
Lemon Glaze
  1. In a small bowl, stir together sour cream, 2 cups of confectioners sugar until smooth. Stir in lemon juice and lemon extract. Taste a sample. If desired, add remaining 1/2 cup of confectioners sugar and lemon juice. Stir until thoroughly combined. Taste a sample. Add small amounts of desired ingredients until satisfied with taste and consistency.
  2. Drizzle glaze over the cooled pound cake. Garnish top with 3 tablespoons of grated lemon zest (optional).
  3. Tightly wrap Glazed Lemon Pound Cake with Saran Wrap or a container with a tight lid. Refrigerate until ready to serve.