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Saturday Share Recipe - Summer Lemon Pound Cake

Saturday, March 14, 2026 12:43

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When the weather turns chilly as it has the last few days, I think it’s a good time to bake something.

Since I have a lot of lemons left from the bag I bought at Costco a few weeks ago, let’s bake something that’s light and delicious and delightfully lemony. To me, something lemon flavored suggests summer.

This is an old-fashioned cake with a fine crumb and a dense texture yet it doesn’t taste heavy.

It does require a lot of ingredients, and it is not a low calorie cake. Having said that, it is delicious and satisfying unlike a cake you buy because it has real ingredients not a lot of fake chemicals.

Let me know if you make this old-fashioned pound cake and think it’s worth the time and the wealth of ingredients.

SUMMER LEMON POUND CAKE

Ingredients – Cake

3 cups AP flour
3 cups sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup soft butter at room temperature
8 ounces sour cream
5 eggs
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla

Directions for Cake

1. Preheat oven to 325° F. (165° C.)

2. Prepare a bundt pan by spraying with baking spray or buttering it and dusting lightly with flour.

3. In a large mixing bowl place the ingredients in the order given and turn on your mixer to low and beat for a minute.

4. Increase the speed to medium and beat for another 2 minutes.

5. Pour the batter into the prepared bundt pan.

6. Bake time is 90 minutes, but after an hour and 15 minutes, check the cake. I recommend looking at it through the window in the oven door if possible.

You should be able to tell by the appearance of the top of the cake if it might be done or still needs another 15 minutes.

7. When done, check with a toothpick to see if it comes out clean.

8. Let it cool in the bundt pan about 15-20 minutes.

9. Invert the pan onto the plate from which you’ll serve it and remove the pan carefully.

10. Cool the cake completely before glazing it with the recipe that follows.

LEMON GLAZE

Ingredients

Juice and zest from 1 large lemon (or 2 small lemons)
1 to 2 cups powdered sugar

Directions

1. Into a medium-sized bowl, zest the lemon.

2. Then roll the lemon on the counter with your hands. The heat of your palms and the slight pressure from rolling it on the hard surface increases the amount of juice that can be squeezed from the lemon.

3. Squeeze the lemon juice into a strainer held over the bowl. Any seeds fall into the strainer rather than the bowl.

4. Check the powdered sugar. If it’s lumpy, stir it around to break the lumps or sift it. Add it to the juice and zest in the bowl a little at a time until the glaze is at a pourable consistency.

5. Drizzle the glaze over the cake, and it’s ready to serve.

TAKEAWAY TRUTH

I was once a chocolate cake fan, but my taste has changed over the years. Now, desserts that are lemon-flavored are my favorite.

Phtotpgraphs from Pixabay (1) Lemon-Limone-Lemon Tree by Hans (2) Lemon-Squeezer-Lemon-Juice-Citrus by Stevepb

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Source: https://slingwords.blogspot.com/2026/03/saturday-share-recipe-lemon-pound-cake.html

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