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Lemon Pound Cake Loaves

My family always asks for this love-me-tender lemon pound cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    2 mini loaves (6 slices each)

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • ICING:
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

Directions

  • Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans.
  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
  • Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • In a small bowl, mix icing ingredients. Spoon over loaves.
    Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
For large loaf: Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Ice as directed. Yield: 1 loaf (12 slices).
Nutrition Facts
1 slice: 262 calories, 10g fat (6g saturated fat), 58mg cholesterol, 201mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Charlotte
    Sep 17, 2020

    Decided to make this for my husband and, wouldn't you know it, a hurricane blew through on the day I had planned to bake. I was short on a few ingredients (lemon zest, lemon extract, and sour cream) so I decided to alter it a bit based off of what I had on hand and other comments here. I also decided to try orange, but I'm sure doing this with lemon juice would work but may be a tad less sweet. I forgot the zest entirely and replaced the lemon zest and extract with 1/3c orange juice. For the sour cream, I did as another reviewer recommended and used milk instead (almond milk actually). For the icing, I used the powdered sugar and mixed it with orange juice until it was a thick dribble consistency and I could spoon it over the top. It was delicious and very, very moist. My husband loved it!

  • ukiebaker
    Jul 25, 2020

    Made the cake as written and agree it was a bit dry. Made it a second time and used 1/2 C avocado oil instead of the butter and it was moist so i just sprinkled it with confectioners sugar instead of the icing.

  • montnan
    Jul 24, 2020

    I don't like ratings when the person hasn't actually made the recipe, but this is pretty much the recipe I've been using for years. I use 1/2 tsp vanilla, 1/2 tsp lemon extract, the grated rind of the whole lemon and usually bake in a 9x5" loaf pan for about 45 min. I use milk (usually skim) rather than sour cream. Perhaps that helps with the moisture? For the glaze I use the juice of the whole large lemon (about 3 T) with about 3/4-1 Cup powdered sugar, making a very light glaze rather than a thicker icing. I spoon the glaze over ALL sides of the cake, letting it absorb into the cake. Sometimes I use a thin bamboo skewer to poke holes before glazing to let the glaze soak in even better. I find that it slices much better if refrigerated until thoroughly cold. I have made 2 loaves in the smaller pans, and I have doubled the recipe and baked in an angel food cake pan. I think the thinner glaze soaking into the cake makes it more moist. It is like a pound cake in texture, rather than a moist, larger-crumbed cake. I love lemon, and this has a good lemon flavor.

  • love2bake2
    Jun 13, 2020

    I agree with Trish. It’s a good cake, but dry. I would maybe try to saturate the cake with a lemon syrup if I used this recipe again.

  • Victoria
    May 10, 2020

    The cake tasted delicious but for the frosting, 1/2 of a cup of powdered sugar works just as well!

  • TrishtheDish1
    Apr 23, 2019

    I'm giving this cake 4 stars because it has a good lemon flavor, however, it was a bit dry overall. I didn't make the glaze, but made a lemon frosting recipe from another site. Thank goodness for that frosting, it provided some much needed moisture missing from the cake itself.

  • jdlobe
    Apr 7, 2018

    I made this for my daughter in law who loves the lemon cake at a famous coffee shop. I think this one is better than the one they sell! Not only great flavor, but the texture is excellent as well. Even better with the icing!

  • KristineChayes
    Mar 1, 2018

    This was really good, but I increased the lemon extract to one teaspoon and added a tablespoon of lemon zest, since my family loves lemon flavored desserts. I plan to make several of these loaves for a church bake sale next month, along with the other breads I'll be baking. The icing was the perfect touch!

  • Ginea
    Apr 26, 2017

    No comment left

  • salisuz
    Jun 6, 2016

    i didn't have ne lemon - so I used lime instead - folks were amazed over the key lime bread!