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Lemon Cream Pound Cake

Summer means lots of fruity desserts for me. One of my favorite flavors this time of year is anything citrus, especially Lemon. This recipe is super simple and easy to prepare like most things I share, so I really hope you have the opportunity to give it a try. It makes a large 2lb loaf or 9" bundt ring.


3 sticks butter or margarine melted

1 1/2 cups granulated sugar (or 1 cup light brown sugar)

2 1/2 cups sifted self rising flour

5 eggs (room temperature)

1/3 cup sour cream

1/4 tsp salt

1 lemon zested and juiced

1/2 tsp lemon essence

1/4 tsp ground cinnamon

*You may substitute self rising flour (cake flour) for 2 1/2 cups all purpose flour and 1 1/2 tsp baking powder.


In a large mixing bowl combine melted butter and sugar. Using a wooden spoon or whisk, stir until grains have dissolved. Crack and add eggs one at a time, whisking each until incorporated before adding another. Add essence and lemon juice and zest and stir.

In a separate bowl, combine sifted flour, salt and cinnamon. Add to wet ingredients 1/2 cup at a time, mixing until smooth. Using a wooden spoon or similar, combine sour cream, folding gently into the batter by turning spoon in a circular motion scooping from bottom to top around the bowl. Do not over work. It's ok if some white streaks remain.

Grease 2 lb baking dish or 9" bundt ring and pour in batter. Bake in oven heated at 350 for 40 minutes or until top is golden brown and center is springy and inserted pick comes out clean.

Cool, slice and serve.

I enjoyed this loaf early on a Sunday morning with a cup of tea.

Happy eating foodie friends!


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