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SOUTHERN LEMON POUND CAKE

Are you a Lemon Lover?  This Lemon Pound Cake would be perfect for you.  

This Southern Lemon Pound Cake is a fabulous cake that is sweet, tangy, and super moist.  This post will teach you each step to achieve this super moist, delicious dessert.   

What do you need to make this Ultimate Southern Lemon Pound Cake?

To make this Lemon Pound Cake, you will need butter, shortening, sugar, eggs, sour cream, lemon flavoring, salt, baking powder, flour, buttermilk, fresh lemon juice, and lemon zest.  The glaze consists of powdered sugar, and lemon juice.

This made from scratch cake is fantastic.  I understand if you had want to make a super flavorful Lemon Pound Cake using a cake mix.  No Worries!  I have the perfect recipe for you.  EASY LEMONADE CAKE RECIPE

ULTIMATE SOUTHERN LEMON POUND CAKE

My favorite flavor for spring and summer is Lemon, which is why I chose to bake a Spring Lemon Pound Cake.   I have mentioned several times that my son Caleb has had seventeen brain surgeries and has cerebral palsy and seizures.  I started baking with him before he learned to walk.  He loves baking, and it helped him with his memory.  He is now seventeen and has had lots of practice baking pound cakes.  Over the years, I have made pound cakes with buttermilk and pound cakes with sour cream until one day I decided to use both sour cream and buttermilk in my pound cakes.  I love the taste, texture, and the incredibly moist cake this combination makes.  

Lemon Pound Cake

I have never blogged about our Lemon Pound Cake.  Since this pound cake recipe includes buttermilk, sour cream, and butter, it is the perfect recipe to feature using Hiland Dairy products.  After making the Lemon Pound cake, I added a lemon glaze on top.  I started to color the glaze using a few spring colors, but I found some colorful sprinkles instead.  My son Caleb was so excited to help me with the sprinkles I just had to use them.   If you decided to color the glaze or if you use this lemon flavored white glaze with colorful sprinkles, your cake will look beautiful for spring.

Cream Butter and Shortening

  • With an electric mixer, cream together 1 cup butter (2 sticks), softened and ½ cup butter flavoring shortening.

ULTIMATE SOUTHERN LEMON POUND CAKE

  • Add 3 cups of sugar to the creamed butter and shortening.  Cream these ingredients for 3 to 5 minutes until it is fluffy.

ULTIMATE SOUTHERN LEMON POUND CAKE

  • Add five eggs one at a time just until the egg yolks disappear. About 1 to 2 minutes.

ULTIMATE SOUTHERN LEMON POUND CAKE

  • Sift flour and alternate it with ¾ cup buttermilk just until blended.
  • Add one tablespoon fresh lemon juice

ULTIMATE SOUTHERN LEMON POUND CAKE

Add Lemon zest from one large lemon

ULTIMATE SOUTHERN LEMON POUND CAKE

PREHEAT OVEN 325 degrees

  • Bake 325 degrees for 1 hour and 10 minutes.  Test the center with a toothpick to see if wet batter is on it.  Allow the cake to cool about 20 minutes.

ULTIMATE SOUTHERN LEMON POUND CAKE

FOR THE GLAZE

  • Mix the powdered sugar and lemon juice until smooth.  Drizzle on the cake after it cools.  You can add a few drops of food coloring to the icing or drizzle melted candy melts over the cake. 
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ULTIMATE SOUTHERN LEMON POUND CAKE

SOUTHERN LEMON POUND CAKE


  • Author: Diane Roark

Ingredients

  • 1 cup butter (2 sticks), softened
  • ½ cup butter flavoring shortening.
  • 3 cups of sugar
  • 5 eggs
  • ¾ cup of sour cream.
  • Add one teaspoon lemon flavoring
  • add one teaspoon salt
  • One teaspoon baking powder
  • 3 cups all-purpose flour
  • ¾ cup buttermilk
  • One tablespoon fresh lemon juice
  • One tablespoon lemon zest
  • LEMON GLAZE
  • 1 cup powdered sugar
  • Two tablespoon lemon juice
  • Spring Color Sprinkles optional

Instructions

  • With an electric mixer, cream together 1 cup butter (2 sticks), softened and ½ cup butter flavoring shortening.
  • Add 3 cups of sugar to the creamed butter and shortening. This is an important step. Cream these ingredients for 3 to 5 minutes until it is nice and fluffy.
  • Add five eggs one at a time just until the egg yolks disappear. About 1 to 2 minutes.
  • Blend in ¾ cup of sour cream.
  • Add one teaspoon lemon flavoring
  • Next, add one teaspoon salt and one teaspoon baking powder to the mixture.
  • Sift flour and alternate it with ¾ cup buttermilk just until blended.
  • Add one tablespoon fresh lemon juice
  • One tablespoon lemon zest
  • PREHEAT OVEN 325 degrees
  • Bake 325 degrees for 1 hour and 10 minutes. Allow the cake to cool about 20 minutes.
  • FOR THE GLAZE:
  • Mix the powdered sugar and lemon juice until smooth.  Drizzle on the cake after it cools.

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Diane Roark is the blogging voice behind Recipes For Our Daily Bread and Our American Travels.

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13 thoughts on “SOUTHERN LEMON POUND CAKE

    • Cathy,

      Coming from you and all the unbelievable delicious treats you cook, this is a huge compliment. Thank you so much for stopping by. I am going to try hard to visit Saturday Night Fever each week.

      Blessings and have a Wonderful Week!
      Diane Roark

  1. My goodness, that milkshake sounds phenomenal, Diane! My husband’s an ice cream-a-holic and would absolutely love that. The pound cake looks beautiful too, but the milkshake…oh, that beautifully delicious milkshake.

  2. All three of these recipes sound perfect to me. My dad loves eggnog, but not sure you can get any around here at this time of the year, as it only seems to be available in the late fall (Thanksgiving and Christmas time), but would so make that shake for him if I could find it. Thanks for sharing and totally pinned your post to try these when I can 🙂

    • Janine,

      Thanks for stopping by. This is a special Eggnog that Hiland Dairy makes. It takes like Eggnog with a hint of Easter Candy. It is really good. I truly appreciate your support. My numbers are still really down and it is getting frustrating.
      I hope you are doing well and having a great day.
      Blessings,
      Diane Roark

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