Lemon Pound Cake



I guess it’s a sign your kid is growing up when they request a Lemon Pound cake for their birthday. We had two birthdays here last week, and one of them belonged to our youngest daughter, Courtney.

We always have a lot of fun making and decorating birthday cakes, and the kids really like decorating their own. I was so surprised when Courtney asked for a lemon pound cake! Not exactly a typical cake request for a nine-year old!! But I was happy to comply. Since I can’t stand the taste of lemon, I was glad she asked for that because I knew I wouldn’t be tempted to eat any of it.

Courtney's  Cake 2014

I searched the internet, pulled out the pound cake recipe I make regularly, and came up with a sour cream lemon pound cake. I did not taste it, but judging from the mmmmm’s, ahhh’s, and yummies I heard as folks ate it…I’d say it was a success.

Courtney says it will become her traditional birthday cake, like mine is a cherry chip cake, but we’ll see. It wouldn’t surprise me if she changes her mind next year.

Anyway, here is the recipe for a delicious lemon pound cake…if you like that sort of thing. And if you’re not eating wheat or sugar, I’ve got a pound cake recipe for you coming up very soon!!



     Sour Cream Lemon Pound Cake

  • 3 TBSP dry plain bread crumbs
  • 3 1/4 cups all-purpose flour (I used white whole wheat )
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter, softened (don’t even THINK about using margarine. I am SO not kidding.)
  • 2 1/2 cups granulated sugar
  • 2 tsp lemon extract
  • 3 large eggs
  • 2 TBSP lemon juice (I used the little Lemon container, but fresh would probably be best.)
  • 8 oz sour cream (full fat. Trust me.)

Preheat your oven to 350*. I used a 10 inch tube pan for my cake. Grease it really well, and coat it with the breadcrumbs to keep cake from sticking. (This was my first time using the breadcrumbs for this purpose and they worked so much better than flour!! I was impressed.)

Combine flour, bk soda, and salt, but not in your main mixer bowl. Whisk them really well, then set that aside.

In your mixer bowl, beat butter on medium speed until nice and fluffy. Slowly add the sugar and then the lemon extract. Now sniff. Mmmmm, that smells good. I may not like the taste of lemon but I do love the smell. Anyway, back to the subject at hand…

Add the eggs, one at a time, beating for a full minute after each one. This is important! Add 2 TBSP of lemon juice and beat for an additional 30 seconds. Now the fun part..

alternate the flour mixture with the sour cream, beginning and ending with flour. (I did the flour and Courtney did the sour cream.)

Slop the batter into your tube pan. Spread it out until it’s nice and even all around. Bake it for about an hour and ten minutes or so. Mine took an extra 10 minutes to be really done in the middle. Adjust for your own oven.

Cool it in the pan on a rack for 10 minutes. Or, if you’re like me and don’t own a rack, just flip a cupcake pan upside down and set it on there. Works like a charm!! While it cools, make up a lemony glaze to pour over the top. I used a full cup of powdered sugar and about 3 TBSP of lemon juice, again out of the lemon shaped container.

Stir it until all the sugar is blended in and you have a gorgeous glaze. Spoon that all over the top. I will double this glaze amount next time. Let some glaze run down the sides. Decorate.

Courtney's  Cake 2014

Note- this glaze gets firm. It doesn’t harden, but it doesn’t stay runny either. So decorate with sprinkles or whatever right away.

I got these pretty pearl decorations at Wal-Mart. If you look in the craft department, on the wedding cake aisle, you can find all sorts of beautiful things to decorate cakes with for your girls!!

Courtney's Birthday Cake 2014

Light the candles and sing!!

Courtney's Cake 2014