LEMON LOVERS POUND CAKE
There is nothing better than a pound cake from scratch. This cake is tender and buttery with just the right amount of lemon flavor. The sweetness and tartness are a refreshing combination. Drizzled on top is an icing a little different than you'd expect. Using sour cream and butter is slightly rich. It's a cross between a...
Provided by Laura Davis
Categories Cakes
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- 2. Add eggs, one at a time, beating well after each addition.
- 3. Stir in lemon juice, zest, and extract.
- 4. Combine the flour, baking soda, and salt.
- 5. Alternate adding the flour mixture with the sour cream.
- 6. Blending until it is combined.
- 7. Pour into a very well greased and floured 10-in. fluted tube pan or Bundt pan. Bake at 350 degrees F for 55-60 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.
- 8. For the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest.
- 9. Drizzle over the cake. Store in the refrigerator.
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