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mellina's i love lemon pound cake

(3 ratings)
AndAQT2 avatar
Blue Ribbon Recipe by
Mellina Land
@AndAQT2
Chicago, IL

This is my I Love Lemon Pound Cake With Snow Cap Frosting recipe, and it's awesomely delicious! It's lemony, it's moist, and it's always a hit! I found this recipe several years ago, and every time I make it, there are no leftovers the next day. If you love lemon, this is definitely for you. I've made a few changes to the original recipe. I hope you and your family enjoy it as much as mine.

Blue Ribbon Recipe

Lemon lovers, this lemon pound cake is for you. It has a moist and tender crumb with a bright, zesty, and refreshing flavor. Each bite melts in your mouth. On top is a creamy and tangy frosting. This is a simple and elegant dessert that'll please everyone.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 1 Hr 25 Min
cook time 55 Min
method Bake

Ingredients For mellina's i love lemon pound cake

  • CAKE INGREDIENTS
  • 1 c
    butter, softened
  • 3 c
    granulated sugar
  • 6 lg
    eggs, room temperature
  • 1/3 c
    lemon juice, fresh (approx. 3 lemons)
  • 1 Tbsp
    lemon zest
  • 1 tsp
    lemon extract
  • 3 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 1/4 c
    sour cream
  • SNOW CAP FROSTING
  • 4 oz
    cream cheese
  • 2 Tbsp
    butter, softened
  • 2 Tbsp
    fresh lemon juice
  • 1 tsp
    lemon extract
  • 2 1/2 c
    powdered sugar

How To Make mellina's i love lemon pound cake

  • Oven preheating.
    1
    Preheat oven to 350 F.
  • Cream butter and sugar until light and fluffy.
    2
    In a large mixing bowl, cream butter and sugar until light and fluffy. TIP: Be sure to cream the sugar and butter properly, not until just blended, CREAMED, it should look like whipped butter at a glance. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, zest and extract.
  • Combine the flour, baking soda, and salt. Add to the creamed mixture alternately with sour cream.
    3
    Combine the flour, baking soda, and salt. Add to the creamed mixture alternately with sour cream. Beat just until combined.
  • Batter poured into a cake pan and baking in the oven.
    4
    Pour into a greased and floured 10-in. fluted tube or Bundt pan. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool before removing from the pan.
    5
    Cool for 10 minutes before removing from the pan.
  • Remove from pan and cool on a wire rack.
    6
    After 10 minutes, move to a wire rack to cool completely.
  • Beat the cream cheese and butter. Gradually add powdered sugar, lemon juice, and extract.
    7
    For frosting, in a small mixing bowl, beat the cream cheese and butter until blended thoroughly. Gradually add powdered sugar. Beat in lemon juice and extract.
  • Mellina's I Love Lemon Pound Cake.
    8
    Pour over the cooled cake.
  • 9
    TIPS: You can use 1 1/2 teaspoons of lemon extract in place of 1 tablespoon of freshly grated lemon peel. I don't recommend "REAL Lemon" brand lemon juice. Fresh lemon juice is best.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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