Beth’s Lemon Pound Cake Recipe | IN BETH’S GARDEN

Beth’s Lemon Pound Cake Recipe | IN BETH’S GARDEN

(Note: These links go to Amazon where I am an Affiliate Partner)


Boos Cutting Boards
Mason Cash Bowl
Lemon Squeezer
Bundt Pan
Round Serving Board
Cuisinart Hand Mixer

Serves 12-14

1 cup butter (240g), softened
2 ½ cups (500g) sugar
6 eggs, room temperature
1 tbsp (15 ml) lemon zest
2 ¾ cups (330g) sifted flour
1 tsp (5 ml) salt
¼ tsp (1.25 ml) baking soda
1 cup (240 ml) sour cream, room temperature

1 cup (100 g) of powdered sugar
2-4 tbsp (30ml-60ml) heavy cream (depending on how thick you like it)
1 1/2 tbsp fresh lemon juice
zest of 1 lemon
a sprinkle of Lemon Thyme (optional)

Preheat oven to 350F/176C degrees.

Spray on Bundt pan with baking spray.

Sift together the flour, salt and baking powder and set aside.

Cream together butter and sugar until very light and fluffy.

Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).

Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.

Add zest and stir

Then remove the electric mixer and with a spatula, fold in the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough)

Bake for 35-40 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.

Place sugar in a bowl, whisk in heavy cream until smooth and no lumps appear. Then add juice. Spoon over cake until it drips over the sides. Garnish with lemon zest and lemon thyme. Allow to set.

Serve with homemade whipped cream! (a few fresh strawberries, raspberries, blueberries or blackberries served alongside is also great with this too!)

View Comments (15)


  1. Roxanna Paz

    January 29, 2016 at 4:12 am

    Beth, this is the most delicious recipe I have tried, ever! I also
    appreciate how visually appealing and well put together your videos are!
    keep up the great work!

  2. Recettes Marocaines & Internationales

    January 29, 2016 at 4:12 am

    the cake looks really delicious !

  3. Elisa Ginting

    January 29, 2016 at 4:12 am

    Yesterday, i tried making this cake. But i can’t find sour cream. So i used
    yogurt instead. It turned out to be well. The cake is very soft textured. I
    love this recipe. Thank you for sharing.

  4. Melba, Jennifer Sabas

    January 29, 2016 at 4:12 am

    No baking powder?

  5. Zunaira Quraishi

    January 29, 2016 at 4:12 am

    Hey beth i made this a couple of times and each time i had to bake it for
    more than 40 min. for some reason the sides would bake and turn really
    brown but the inside wasn’t baked all the way. And i could see that it
    wasn’t cooked because the tops were gooey. But the sides browned up a lot
    like it was burned. The first time i left it in for maybe 50-55 min, and
    the taste was good, but my mom said it was a little dry. The second time i
    took it out at 45 min and people said it was gooey on the inside
    (uncooked). Do you know what i might’ve done wrong? Thank you!

  6. bobomac2012

    January 29, 2016 at 4:12 am

    I wish you could see the cake I made. It is really lovely, thank you.

  7. Laura Cortes

    January 29, 2016 at 4:12 am

    wow i love your video is so well done, your explication too, i liked you
    and i definitly going to try this recipe i was looking for a good one to
    make a lemon cake to my father and i find it! thank youuu 🙂 <3 i am from
    mexicooo :)

  8. Jessica Wang

    January 29, 2016 at 4:12 am

    Can you use this recipe in a ‘traditional’ loaf pan? Or will that be too

  9. Rachel Santos

    January 29, 2016 at 4:12 am

    Hi Beth! I don’t have souce cream In My country. Do you know what can use
    instead? Thank you!

  10. Tran Nhi

    January 29, 2016 at 4:12 am

    Can i reduce the egg? About 4 eggs is ok?

  11. Farah Sd

    January 29, 2016 at 4:12 am

    i love you Beth

  12. Dra. Mauren Navarro

    January 29, 2016 at 4:12 am

    In Beth’s Garden, this is just a delicious recipe, I wonder if can I add a
    little of lemon juice to the mix? It won’t affect or will it?
    PS: I really like your style, very friendly…

  13. Preeti Poddar

    January 29, 2016 at 4:12 am

    How gorgeous is this video.

  14. Helena Jones

    January 29, 2016 at 4:12 am

    I did it and this case is soooo good and moist! I kind of messed up by
    using self-rising flour. Of course it rose a little too high and some
    spilled over onto the cookie sheet that I prepared at the bottom of the
    oven in case it did, but it still remained very high! The taste is simple,
    light and delicious. I will do incredibly better the next time. I name it
    ‘Beth’s Lemon Pound Cake,’ of course! Thank you I’ve subscribed to just
    about all the links I found. Can’t wait to try some of your other meals,
    you are a good chef I can tell.

  15. Helena Jones

    January 29, 2016 at 4:12 am

    I am about to try making this one and will let you know later how it turned

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