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Lemon lover's pound cake

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Ingredients/Components

butter, softened - 2 Tbsp
sugar - 3 c
eggs - 6 item
sour cream
salt - 1/4 tsp
confectioners sugar
baking soda - 1/2 tsp
all-purpose flour - 3 c
lemon juice - 5 Tbsp
lemon extract - 1 tsp
grated lemon peel - 1 Tbsp
butter no substitutes, softened - 1 c

How to make lemon lover's pound cake:

Icing:1/4 c. sour cream2 Tbsp. butter, softened2 1/2 c. confectioners sugar3 Tbsp. lemon juice2 tsp. grated lemon peel In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator. Yield: 12 servings.

Recipe categories: Desserts, Cakes, Lemon.

Rating:

3.7

Average rating: 3.7, total votes: 7

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