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Something special happens when spring hits (or at least the warmer weather). Yup baking with fresh ingredients is now a season. This Lemon Pound Cake is at the top of my spring baking must-eat list. It’s deliciously moist inside with a sweet crust and icing on the outside. Perfection!

Beautifully delicious Lemon Pound Cake for spring baking.

Lemon Pound Cake

Let’s get real. When you are planning to bake do you picture what it would look like to serve a table full of friends? I want all of my baking to bring people together with a cup of tea or a bottle of wine. It may be a little crazy but I always imagine the experience around my food. This Lemon Pound Cake is perfect for an afternoon tea party with friends wearing spring dresses. Can you see it? Oh, by the way, it’s crazy delicious too!

Ingredients for Lemon Pound Cake

Spring Baking

So what do you need for this spring baking tea party? I hope you have hoarded some eggs for this one!

Ingredients:

  • Butter
  • Sugar
  • Eggs
  • Lemon Juice
  • All-Purpose Flour
  • Lemon Extract
  • Baking Soda
  • Lemon Zest
  • Salt
  • Sour Cream

In a large bowl, (using a hand-mixer) combine the butter and sugar. Then add the eggs one at a time while continuing to beat. Stir in lemon juice, zest, and extract. In a separate bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the wet. Gently mix the two together. Then you will mix in the sour cream. This goes into your tube pan and bakes for up to an hour.

Top it Off with Icing

This Lemon Pound Cake also comes with a delicious lemon icing to top it off. And the icing is everything!

Here’s what you need:

  • Sour Cream
  • Butter
  • Lemon Juice
  • Powdered Sugar
  • Lemon Zest

In a bowl, beat the sour cream and butter together until smooth. Slowly add the powdered sugar and hand mix together. Finally, beat in the lemon juice and zest. Once the cake is completely cooled, drizzle over the top. Top it off with some lemon zest.

Notes

  • The sour cream is what makes this recipe so moist but if you don’t have any you can substitute. One cup sour cream = one cup yogurt + 1 tsp baking soda.
  • Baking tip: It’s best to undercook a cake than overcook it. It will continue to cook in the pan when you remove it from the oven. Start checking the cake with 10 minutes left until the toothpick is clean.
  • Make sure the cake is completely cooled before adding the icing. This will give you a beautiful thick icing without it melting.
  • Store the extra icing in the refrigerator.
Lemon Pound Cake with lemon icing
Lemon Pound Cake with lemon icing

Similar Dessert Recipes

Lemon Bundt Cake

Creamy Lemon Cheesecake

Inas Coconut Cake

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Lemon Pound Cake

This Lemon Pound Cake is at the top of my spring baking must-eat list. It's deliciously moist inside with a sweet crust and icing on the outside. Perfection!

Course Dessert
Keyword lemon cake, dessert, mothers day dessert, lemon
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 12 Servings

Ingredients

For the Cake

  • 1 cup Butter softened
  • 3 cups Sugar
  • 6 Eggs
  • 5 tablespoons Lemon Juice
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Lemon Extract
  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 1/4 cups Sour Cream

For the Icing

  • 1/4 cup Sour Cream
  • 2 tablespoons Butter softened
  • 2 1/2 cups Powdered Sugar
  • 3 tablespoons Lemon Juice
  • 2 teaspoons Lemon Zest

Instructions

For the Cake

  1. Pre-heat your oven to 350 degrees. At the same time, grease your 10-inch fluted tube pan with butter and flour or with a spray.

  2. Start by combining all of the wet ingredients. In a large bowl with a hand mixer, combine the butter and sugar until light and fluffy. One at a time, add the eggs while mixing. Hand stir in the lemon juice, zest and extract.

  3. In a separate bowl, combine the dry ingredients including the flour, salt and baking soda. Gently combine the dry ingrediens into the wet. I prefer to hand mix the flour into the wet ingredients. Once the wet and and dry are combined, add in the sour cream using the mixer.

  4. Pour the cake mixture into your greased pan. Bake for 55-60 minutes or until your toothpick comes out clean. Cool for 10 minutes before removing from the pan. Then cool for up to 30 minutes before icing the cake.

For the Icing

  1. In a bowl, beat the sour cream and butter together. Slowly add the powdered sugar while hand mixing together. Then beat in the lemon juice and zest with the hand-mixer. Drizzle over the cake once it's completely cooled. Top with lemon zest if desired.

Recipe Notes

  • The sour cream is what makes this recipe so moist but if you don’t have any you can substitute. One cup sour cream = one cup yogurt + 1 tsp baking soda.
  • Baking tip: It’s best to undercook a cake than overcook it. It will continue to cook in the pan when you remove it from the oven. Start checking the cake with 10 minutes left until the toothpick is clean.
  • Make sure the cake is completely cooled before adding the icing. This will give you a beautiful thick icing without it melting.
  • Store the extra icing in the refrigerator.
  • This recipe is adapted from one I found in the Taste of Home magazine.
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About Author

As a married-mother of two, Chris understands the demand on all families when it comes to dinner-time. She started her food blog, Burnt Macaroni, because she wanted to make that process easier for her family and others. Follow her on Facebook, Pinterest, Twitter and Instagram as she teaches herself and her kids how to cook!

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