This delicious Lemon Pound Cake is wonderfully moist and flavorful, drizzled with lemon icing. Made with lemon zest, freshly squeezed lemon juice, and topped with a tart lemon icing- this is the perfect pound cake for anyone who loves lemon!
Sour Cream Lemon Pound Cake
This pound cake recipe is super moist, full of lemon flavor, and will keep for days. Drizzled with a simple lemon icing, you’ll find this lemon cake recipe simple to make.
This old-fashioned lemon pound cake has separated egg whites, which are whipped and folded into the cake batter. Making it super fluffy and moist. Very similar to an old-fashioned pound cake recipe. This lemon cake will keep for days and also freezes well.
Be sure and try my Creamsicle Cake, Chocolate Whoopie Pies, Red Velvet Whoopie Pies, Red Velvet Cake, and Blueberry Cake Doughnuts. Be sure and try this delicious Raspberry Frosting with lemon cupcakes. Lemon Cake with icing is so easy to make and super moist. This is the BEST lemon cake recipe!
How to make Lemon Pound Cake:
Step 1: Brush vegetable shortening with a pastry brush into a 12-cup Bundt or fluted cake pan. Flour the pan and tap out excess flour. Set aside.
Step 2: Separate the eggs, carefully. Do not get any egg yolk into the egg whites or they will not whip. Whip the egg whites with the cream of tartar in a clean, grease free bowl. Whip until you have a fairly stiff peak. Set aside.
Step 3: In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter until light and fluffy. Add the sugar gradually, beating thoroughly. Scrape the sides and bottom of the bowl with a rubber spatula occasionally.
Step 4: Add the eggs, one at a time. Scrape the bowl again. Add the lemon juice, lemon zest, buttermilk and lemon oil. Combine.
Step 5: Sift the flour, salt, and baking soda into a bowl. Gently add the dry mixture to the cake batter. Scrape the bowl again, mixing everything thoroughly. You want the cake batter to be smooth.
Step 6: Gently fold the whipped egg whites into the cake batter. Bake in a preheated 325 degree oven for about 1 hour 10 minutes. Or until a toothpick when inserted comes out clean.
How to easily Remove a Cake From a Cake Pan:
Remove the cake from the oven and let cool for 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a baking rack.
A FARMGIRL’S TIP on how to make a Lemon Pound Cake:
This lemon cake has pure lemon oil as an ingredient in the recipe. Lemon extract has fillers such as water and alcohol as an ingredient, where as pure lemon oil is nothing more than the extract from lemons. It’s super concentrated, so you only need a very small amount. This is one ingredient you’ll be adding to your pantry permanently. Save yourself time (and aggravation) and order it on Amazon!
Lodge Company has released this amazing new cake pan, we’re loving it! Order yourself one today! I hope you enjoy this easy to make moist lemon cake recipe as much as we do.
For more great cake recipes be sure and try my Strawberry Shortcake Recipe, Coffee Cake Recipe, Pumpkin Pound Cake, Red Velvet Cake, Chocolate Whoopie Pies, and Apple Cider Doughnuts.
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Lemon Pound Cake
Equipment
Ingredients
Lemon Pound Cake
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 ¼ cups granulated sugar
- 7 large eggs separated, room temperature
- ¾ teaspoon cream of tartar
- ¼ cup lemon juice
- ½ cup buttermilk (or sour cream)
- 2 teaspoons pure lemon oil
- Zest of one large lemon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 ½ cups all-purpose flour or cake flour
Lemon Icing
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1-2 tablespoons whole milk
Instructions
Lemon Pound Cake
- Brush vegetable shortening with a pastry brush into a 12-cup Bundt cake pan. Flour the pan and tap out excess flour. Set aside.
- Separate the eggs, carefully. Do not get any egg yolk into the egg whites or they will not whip. Whip the egg whites with the cream of tartar in a clean, grease free bowl. Whip until you have a fairly stiff peak. Set aside.
- In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter until light and fluffy. Add the sugar gradually, beating thoroughly. Scrape the sides and bottom of the bowl with a rubber spatula occasionally.
- Add the egg yolks, one at a time. Scrape the bowl again. Add the lemon juice, lemon zest, buttermilk and lemon oil. Combine.
- Sift the flour, salt, and baking soda into a bowl. Gently add the dry mixture to the cake batter. Scrape the bowl again, mixing everything thoroughly. You want the cake batter to be smooth.
- Gently fold the whipped egg whites into the cake batter.
- Bake in a preheated 325 degree oven for about 1 hour 10 minutes. Or until a toothpick when inserted comes out clean.
- Remove the cake from the oven and let cool for 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a baking rack. Once cooled, then drizzle with lemon icing.
Lemon Icing
- Whisk together the powdered sugar, lemon juice and milk. Add more milk if you want a thinner icing)
Recipe Notes
Nutrition
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Jolene says
If I wanna make them into mini loaves how long should I bake?
Jessica Robinson says
Jolene,
They would be great in mini loaves. I am not sure how long to bake, as I have never made this recipe in a small loaf. I would recommend you watch them at 25-30 minutes and do a toothpick test.
Maggie Piper says
How many egg whites are we supposed to whip and how many whole eggs are we supposed to add?
Jessica Robinson says
Maggie,
It’s 7 large eggs, separated. So, you whip the 7 egg whites. And add the 7 yolks into the batter.