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Home » Blog » Recipes » Desserts

Best Lemon Pound Cake

by Donya Mullins 72 Comments This post may contain affiliate links.

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This post may contain affiliate links.

Lemon Pound Cake is made with fresh, squeeze lemon juice and zest for a cake that’s like a taste of summer with every bite. If you love classic pound cake, then you’ll be head over heels for this citrus loaded version!
Lemon pound cake made with fresh squeezed lemon and zest is a cake that is hard to resist!
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Happy Friday, friends!  The sun is shining and the weekend is finally here.  I thought I’d bring a few rays of sunshine into my house with a little something sweet for my guys.  It was an easy choice…pound cake plus lemons, what a great combination. This has become not only a family favorite dessert but also a reader favorite at A Southern Soul

What Goes In Lemon Pound Cake

  • Flour
  • Baking Soda
  • Salt
  • Butter 
  • Sugar
  • Eggs
  • Lemon Juice
  • Lemon Zest
  • Sour Cream
 
 

Tips For Making This Cake

  • Take your time and measure all the ingredients carefully. 
  • Zest the lemon before you juice it. If you’ve ever tried to zest a lemon or lime after you’ve squeezed it, you know why this step is so important.
  • Butter and flour your pan well. The last thing you want is for your cake to stick in the pan.
  • Let the cake cool completely before drizzling on the glaze.
 
 

For More Great Cake Recipes, Give These A Try

  • Old Fashioned Caramel Snack Cake
  • Chocolate Chip Pound Cake
  • Eggnog Pound Cake
  • Angel Food Cake
  • Vanilla Sheet Cake with Chocolate Fudge Icing
Lemon pound cake made with fresh squeezed lemon and zest is a cake that is hard to resist!
4.22 from 74 votes

Lemon Pound Cake

Author: Donya Mullins
Course: Cake, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 12
Print Pin Rate
With a bright citrus taste, this lemon pound cake is yummy and easy to make.

Ingredients

  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter at room temp (2 sticks)
  • 3 cups sugar
  • 6 eggs at room temp
  • ⅓ cup fresh lemon juice
  • 1 ¼ tablespoons grated lemon peel
  • 1 cup sour cream

Instructions

  • Preheat oven to 325 degrees.
  • Grease tube or bundt pan.
  • Dust pan with flour; tap out excess.
  • Sift flour, baking soda and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl at medium speed until fluffy.
  • Gradually add sugar and beat 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each egg is added.
  • Beat in lemon juice and peel.
  • Using rubber spatula, mix in dry ingredients.
  • Mix in sour cream.
  • Pour batter to prepared pan – batter will be thick.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
  • Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
  • Carefully turn cake right side up on rack and cool completely.
  • For an extra touch – drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.
Did you make my Lemon Pound Cake?I’d love to see! Share on Instagram, tag @asouthernsoul, and use the hashtag #asouthernsoul!
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Lemon pound cake made with fresh squeezed lemon and zest is a cake that is hard to resist!

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    Recipe Rating




  1. Cynthia

    March 26, 2023 at 4:13 pm

    I had made this cake for Thanksgiving of year! And I made another one today. Love the flavor of the lemons.

    Reply
    • Donya Mullins

      March 27, 2023 at 9:10 am

      Thank you so much Cynthia for the outstanding rating!
      ~Donya

      Reply
  2. D

    March 24, 2023 at 11:41 pm

    Easy and very good!!

    Reply
  3. Millicent Blocquer

    February 16, 2023 at 10:53 pm

    Very good but when I make it again I will use salted butter or add a bit more salt to make the flavor pop.

    Reply
  4. Tammy Jones

    January 25, 2023 at 10:59 pm

    Absolutely the Best lemon pound cake that has ever hit my mouth! Followed your recipe without changing a thing.. came out beautiful and so delicious. Used Myer Lemons that were gifted to me from one of my clients. Thank you for sharing this recipe with us.. Definitely a keeper and will be made for special occasions.. Today was my Husband’s Birthday and he loved it as much as I did!

    Reply
    • Donya Mullins

      January 26, 2023 at 1:39 pm

      You’ve made my day! Thank you so much for sharing and for the terrific rating. Happy birthday to your husband!
      ~Donya

      Reply
  5. Heather Luster

    January 13, 2023 at 2:29 pm

    If I only have salted butter do I omit the salt?

    Reply
    • Donya Mullins

      January 16, 2023 at 12:14 pm

      Add just a pinch.
      ~Donya

      Reply
  6. David A

    December 29, 2022 at 8:40 pm

    Perfection – it turned out amazing and smells fab – I cant wait to do the glaze and then eat it – going to take with me on New Years Eve for Dessert
    Made enough to fill a bundt pan and a small 6″ pan – if I could post a pic it turned out so pretty – thanks for the recipe

    Reply
  7. Levita Houston

    December 25, 2022 at 12:12 pm

    This cake was AWESOME!

    Reply
  8. Mary Chappell-Davee

    November 16, 2022 at 2:08 pm

    I made it twice now with Meyer lemons grown in our yard. It is a hit and will be a staple.

    Reply
    • Donya

      November 16, 2022 at 3:42 pm

      Hey there Mary!
      Wow! I am so happy to hear that you’ve been enjoying this classic pound cake, using home-grown lemons is a terrific idea! Thank you so much for your wonderful rating and for your kind words of support, if you ever have any questions about a recipe please don’t hesitate to reach out and ask!
      ~Donya

      Reply
  9. Lissell

    September 22, 2022 at 10:07 am

    I make almond pound cake regularly. Obviously, you are aware that it calls for an extra cup of butter and another cup of flour. I can see where the butter is subbed by the sour cream, but how is this cake without the added cup of flour? i enjoy the dense pound cake when we eat pound cake, so I am curious.
    I do want to add that I am grateful for the recipe to try this weekend instead of a lemon loaf cake being passed off as a pound cake. Though loaf cakes are nice, there is a reason pound cakes are called pound cakes… and as a true southern lady, when I make a pound cake- that is what I want to make. I had to search hard to find an actual lemon pound cake recipe. I was thinking about simply substituting lemon extract for the almond in the million dollar cake variety but wasnt sure that would be enough. This one sounds much better. Thank you in advance for any insight.

    Reply
    • Donya

      September 23, 2022 at 8:17 am

      Hey there Lissell!
      Thank you so much for your interest in this recipe, if you’re looking for a true southern Lemon Pound Cake, then you’ve definitely come to the right place! You’re totally correct, in this recipe I add a cup of sour cream instead of using an additional 2 sticks of butter, this not only adds the necessary fat but also keeps the cake moist and dense with a fantastic flavor. With a little experimenting, I found that an extra cup of flour was unnecessary since there is no milk or buttermilk in the recipe, the combination of sour cream and lemon juice gives the cake enough liquid to balance 3 cups of flour, I found that an additional cup of flour made the cake dry rather than moist and dense. I hope that this is helpful, please let me know how everything turns out, I’d love to hear what you think!
      ~Donya

      Reply
  10. Elaine Ethridge

    August 4, 2022 at 1:30 pm

    Superb lemon cake, probably best I’ve ever tasted. In addition to my love of it, three other good cooks had the highest praise for it and want the recipe.

    Reply
    • Donya

      August 5, 2022 at 8:38 am

      Hey there Elaine!
      Wow! I am thrilled to hear that you enjoyed this recipe, reading this comment has made my day! If you liked this pound cake, you should check out my Million Dollar Pound Cake Recipe, it’s just as easy to make and its super delicious! Thank you so much for your kind words and for your fabulous rating, I really appreciate your support. Let me know if you ever have any questions about a recipe, I’m always more than happy to help!
      ~Donya

      Reply
  11. LFK

    July 19, 2022 at 7:58 pm

    Easy to make. Through it together just before dinner and enjoyed it for dessert.

    Reply
    • Donya

      July 20, 2022 at 8:42 am

      Hey there!
      Thank you so much for your kind words and your fantastic rating, I am so happy to hear that you enjoyed this recipe! If you liked this recipe, you should check out my Million Dollar Pound Cake, it’s just as easy to make with phenomenal flavors. Let me know if you ever have any questions about a recipe, I’d be more than happy to help!
      ~Donya

      Reply
  12. Lori

    December 24, 2021 at 8:30 am

    This is the tastiest cake I have ever baked! It is moist and the lemon juice and zest add a nice tangy flavor to the cake.

    Reply
    • Donya

      December 24, 2021 at 12:07 pm

      Hey there Lori!
      Thank you so much, I am so pleased to hear you enjoyed this recipe! I really appreciate your support, have a happy holidays!
      ~Donya

      Reply
  13. Tempa

    August 18, 2021 at 9:03 pm

    This is the pound cake I recall from my youth! Literally tastes like the one my Gran used to make. I made it for my son and his girlfriend, added fresh blueberries, and a lemon glaze. Holy Cow! Delicious! Super moist and flavorful with just the right amount of heaviness. Thank you for posting this keeper ❤️ By the way, in case anyone is wondering, you can make this in two 9″-inch loaf pans. Just grease and flour in the same manner as the recipe. Turns out beautiful!

    Reply
    • Donya

      August 19, 2021 at 9:27 am

      Hey there Tempa!
      Wow! Thank you so much for this fantastic rating, and your sweet comment, I am so happy to hear you and your son enjoyed this recipe! This lemon pound cake is one of my favorite recipes of all time, it makes me happy to hear it’s as nostalgic for you as it is for me. Thank you so much for your support, let me know if you ever have any other questions about a recipe!
      Best,
      ~Donya

      Reply
  14. Leslie Anne Scoren

    June 3, 2021 at 9:25 pm

    Hey Donya…. that’s the best lemon pound cake I have ever made, and i’ve made quite a few pound cakes! Thank You So Much for sharing your treasured recipe – was it your Mama’s or did you tinker? Well, it makes a flavorful, soft, light pound cake! The dense but light texture felt like I’d made it with cake flour, but no I just used AP. Granted, baking with sour cream has some amazing influence, but everything comes together in this cake to make it something magical. I did not change a thing, no tweaks, doesn’t need it. Oh, just the baking time adjustment because I made 5 small loaves to give as gifts.

    Reply
    • Donya

      June 4, 2021 at 5:31 pm

      Hey there Leslie!
      Thank you so very much for your sweet words and your fantastic rating! It’s my recipe, and it truly warmed my heart reading this comment. It’s so funny you mentioned the sour cream because I always think of it as my special secret ingredient; sour cream will do wonders to just about any recipe you add it to. I am absolutely thrilled you enjoyed this recipe, thank you so much for your support!
      ~Donya

      Reply
  15. Tameka

    April 19, 2021 at 3:52 pm

    Oh my gosh! I came across this recipe on Pinterest and had to try it. This is THE BEST Lemon Pound Cake I have ever eaten! Will be making this again, and I can’t wait to try more of your recipes!

    Reply
    • Donya

      April 20, 2021 at 8:52 am

      Hey Tameka!
      I am overjoyed to hear you liked this recipe! I grew up on good southern pound cake, these recipes are some of all time favorites so I’m thrilled you liked it! Thank you so much for your rating and your support!
      ~Donya

      Reply
  16. Denise

    January 27, 2021 at 3:42 pm

    This looks like a long-lost recipe I had for lemon pound cake that I absolutely loved! It had great texture, had that heavy pound cake feeling but didn’t feel “heavy when you ate it. I always added extra lemon juice and zest because I love lemony desserts. This also tastes (tasted when I made in past) great with orange. (Lime would also be deliscious)
    I have not made this recipe but it looks same from what I can remember.

    Reply
  17. Neisha

    October 27, 2020 at 1:11 pm

    Wow!! This recipe is great! I made this on Sunday and it came out great! Made a bundt cake and had batter left over to make a loaf cake! Lovely texture! Delicious!! Will be making this often!!

    Reply
    • Donya

      October 27, 2020 at 4:32 pm

      Thank you so much, Neisha for letting me know.
      I’m glad you like this recipe. It’s my go-to for pound cake.
      Have a wonderful week,
      ~Donya

      Reply
  18. Nancy

    February 3, 2020 at 2:40 pm

    OMG!!! This is one of the best pound cakes I’ve ever made! Texture is wonderful and delicate lemon flavor. After it cooled and I took it out of the pan, I drizzled with a mixture of powdered sugar, butter, milk, lemon juice and lemon zest. This cake is to die for and I will be making it again.

    Reply
  19. Marilyn Ellison

    November 18, 2017 at 6:49 pm

    This pound cake looks delicious ?
    Will try it, but want to use lemon extract also
    How much would I use or do I omit lemon juice. Want to try it today. Thanks

    Reply
    • Donya

      November 18, 2017 at 8:55 pm

      Hey Marilyn. I’m thinking if you are going to add the extract and the fresh juice, maybe start with a 1/2 teaspoon of lemon extract and cut the juice down to 1/4 cup. Hope that helps.
      ~Donya

      Reply
  20. Julie Pollitt

    September 17, 2017 at 2:52 pm

    This looks so delicious. I love lemon!

    Reply
    • Donya

      September 30, 2017 at 1:27 am

      Thanks Julie!
      If it’s lemon we love it too. Thanks for stopping by.
      XO,
      ~Donya

      Reply
  21. STACEY- a sOUTHERN DISCOURSE

    September 15, 2017 at 3:59 pm

    Lemon is one of my favorites! Can’t wait to share this recipe with a friend who loves lemons as much as I do!

    Reply
    • Donya

      September 30, 2017 at 1:37 am

      Awesome Stacey! Thanks for sharing and stopping by. Lemon lovers unite!

      Reply
  22. Kelli

    July 11, 2017 at 2:05 am

    I just made this and t is in the oven. I was reading the recipe over for instructions and realized i did not put the sour cream in ?. Did I just mess this cake up?

    Reply
    • Donya

      July 11, 2017 at 5:44 pm

      Well…there’s gonna be a problem with moisture. The cake will be dry most likely. Let me know what happens!!
      Good luck.
      XO,
      ~Donya

      Reply
  23. Kate

    September 2, 2016 at 4:13 pm

    This recipe is so good! I will never make my old cream cheese style pound cake again! The sour cream makes it so light and fluffy and not dry like my old recipe. I decided to try this because I wanted to make a pound cake and forgot to buy cream cheese. I looked in my fridge and saw the sour cream, did a search, found this and well the rest is history! I’m making another one right now 🙂

    Reply
    • Donya

      September 2, 2016 at 4:49 pm

      Thank you so much for your kind words! Wow. I am glowing right now, Kate. I am so happy you stopped by.
      Have a great weekend, friend.
      xo,
      ~Donya

      Reply
  24. Kelly - Simple Life Mom

    March 27, 2016 at 1:46 pm

    Just made this. So good!!! I used half the butter and used apple sauce for the other half, and used 1/2 cup less sugar to compensate. I also poured sugar over sliced strawberries and let them sit overnight to use as a topping. Its an amazing recipe! ☺

    Reply
    • Donya

      October 7, 2017 at 9:46 pm

      WOW! Thank you so much for sharing. You’ve made my day!
      ~Donya

      Reply
  25. Mary N

    March 17, 2016 at 6:40 pm

    Thanks for sharing your awesome Lemon Pound Cake recipe at Weekend Potluck, Donya! Such a great share. We hope to see you at the party tomorrow. Cheers!

    Reply
    • Donya Mullins

      March 23, 2016 at 12:30 am

      You are so welcome. What a great event every week with lots of great food and ideas. Thanks so much!
      XO,
      ~Donya

      Reply
  26. Served up with Love

    March 16, 2016 at 6:59 pm

    Girl, you had me at lemon! Lemon pound cakes are my favorite! Thanks so much for sharing at Weekend Potluck. We always love when you share your delicious dishes. Make sure you come back on Friday!

    Reply
    • Donya Mullins

      March 23, 2016 at 12:31 am

      Thanks for hosting such a great roundup! I'll be back, no worries…
      XO,
      ~Donya

      Reply
  27. Marsha Baker

    March 14, 2016 at 8:04 pm

    Lovely lovely recipe. Mouth-watering! Thanks so much for sharing with us at Weekend Potluck.
    And thanks for the link back too.

    Reply
    • Donya Mullins

      March 23, 2016 at 12:32 am

      WOW! Thanks Marsha for the kind words. I love all the recipes on Weekend Potluck and am honored to be a part of the group.
      XO,~Donya

      Reply
  28. The Sparrow Bakery

    September 30, 2015 at 6:58 pm

    I absolutely love lemon cake. We do a lemon meringue at our bakery. Have you ever tried using lemon oil instead of just juice? It can help remove the bitter taste that you sometimes get with juice. Thank you for the lovely recipe!

    Reply
  29. kassy68

    August 28, 2014 at 7:11 pm

    Made it today, has wonderful texture and moisture, Just glazed it and sampled a peice…. I did two 4x 8 loaf pans that the bread exploded out of, so its 5×9 pans next time… I think Ive found a pound cake recipe FINALLY that I love, I just need to get more lemon flavor in there (I couldnt taste it at all) , so I will be adding some lemon extract next time as well….

    Reply
  30. Anonymous

    January 31, 2014 at 9:21 pm

    I keep looking for my granny's version and this sounds like it. Can't wait to try it.

    Reply
    • Donya Mullins

      February 1, 2014 at 1:46 am

      Thanks ~ hope you'll come back and let me know how we can stay connected. Visit me on Google+ and Facebook!

      Reply
  31. Kiki2Chic

    January 5, 2014 at 11:17 pm

    Just made the cake… It has risen quite high. About a half inch about the bundt pan, Lol! I followed the directions exactly except that I added a tiny bit of Lemon Extract in the mix just to give it more of a lemony (don't know if thats a word) kick. I'm just hoping that I can get it out of the pan easily. I'll be back to tell you how it tastes!

    Wish me luck!

    Reply
  32. Krista Low

    May 3, 2013 at 3:16 pm

    Your cake looks so good! I love making homemade things. So much love goes into them 🙂 I love the rustic look of this. Mmmmm. I pinned this! Krista @ A Handful of Everything

    Reply
  33. Donya Mullins

    March 23, 2013 at 10:43 pm

    Thank you so choosing this recipe! Even more so that you are taking it to an event. Sounds like you are a very, very good baker. Please let me know how your cakes turn out. Have a wonderful Palm Sunday!

    Reply
  34. Abundant Grace Stamper

    March 23, 2013 at 7:58 pm

    Thank you for the great recipe! I am making two of these for a great group of ladies tomorrow! First one is baking right now and it looks and smell delicious! 🙂

    Reply
  35. Abundant Grace Stamper

    March 23, 2013 at 7:56 pm

    Thank you so much! Looks delicious! I am making two of these for a great group of ladies tomorrow.. first one is in the oven! 🙂

    Reply
  36. Anonymous

    March 21, 2013 at 3:40 pm

    Bake @ what temperature?

    Reply
    • Donya Mullins

      March 21, 2013 at 5:10 pm

      Thanks for a great catch on the temp! 325 degrees…I hope you come back and share your information so we can keep in touch.

      Reply
      • Shay

        August 25, 2021 at 10:15 pm

        Hi is can you use swans cake flour or is it better with all purpose flour?

        Reply
        • Donya

          August 26, 2021 at 1:07 pm

          Hey there Shay!
          Thank you for your interest in this recipe! You can totally use cake flour, the texture will be slightly different than the original recipe, but I don’t think it will be noticeable. I hope this helps, let me know how it turns out!
          Best,
          ~Donya

          Reply
    • Anonymous

      September 5, 2015 at 11:42 pm

      Awesome recipe. Everyone love this.

      Reply
      • Alexis

        December 21, 2021 at 12:00 pm

        Can I substitute the flour for cake flour. If I do, do I still need the baking soda and salt.

        Reply
        • Donya

          December 21, 2021 at 12:14 pm

          Hey there.
          I’ve never used cake flour, so I have no idea how the cake will turn out. I’ve made this recipe hundreds of times, and it turns out great just as is.
          Hope this helps. Merry Christmas!
          ~Donya

          Reply
  37. Donya Mullins

    March 21, 2013 at 2:50 pm

    Thanks for your sweet words, Joy! I am glad you stopped by and are now following. More good things are on the way. Have a great week.

    Reply
    • Cassandra

      March 24, 2021 at 3:08 pm

      This really looks good can I use lemon extract in place of the lemon peel if so how much would I use to replace the lemon peel. Thanks

      Reply
      • Donya

        March 25, 2021 at 8:09 pm

        Hey Cassandra!
        Thats a great question, I would use 1 teaspoon of lemon extract to substitute for the lemon peel. I hope you enjoy the recipe, let me know how it turns out!
        ~Donya

        Reply
  38. Joy

    March 19, 2013 at 1:07 am

    Donya, I adore lemon poundcake, and this looks like a must-try recipe! PINNING! Your photography is gorgeous.

    I am now following you on FB (Yesterfood and Joy McElroy), Twitter, and Pinterest. Drop by and say hi! 🙂

    Joy @ Yesterfood.blogspot.com

    Reply
  39. Spatulas On Parade - Dawn

    March 10, 2013 at 2:23 pm

    Looks great and like you I almost always add more lemon than called for 🙂
    Dawn
    http://spatulasonparade.blogspot.com
    Saw your post on the Southern Food Blogger group

    Reply
  40. Donya Mullins

    March 9, 2013 at 3:51 am

    Thanks, friend! With lemons, and sour cream, this pound cake is always a winner.

    Reply
  41. Much Ado About Somethin

    March 9, 2013 at 1:41 am

    Looks amazing!!

    Reply

Trackbacks

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    March 24, 2019 at 12:23 pm

    […] Recipe adapted from A Southern Soul […]

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Hey, there! I’m Donya and welcome to A Southern Soul. I love to cook and entertain with easy to make recipes and simple ideas that make people feel special. Read More

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