LEMON POUND CAKE

LEMON POUND CAKE image

Yield serves 10 to 12

Number Of Ingredients 16

3 1/2 sticks unsalted butter room temperature
2¾ cups sugar or
Splenda for baking sugar substitute
1 tbsp lemon zest*
8 Large eggs room temperature
1cup sour cream room temperature
1 tbsp vanilla
1-cup fresh squeezed lemon juice*(not the bottled stuff)
3-½ cups all-purpose flour (not self-rising)
½ tsp salt
1 tsp baking powder
Lemon Glaze:
2 cups powdered sugar
1/8 cup fresh lemon juice*
milk
*I recommend using Meyer Lemons for this recipe

Steps:

Pre heat oven to 325 degrees Grease and flour a 10-inch tube pan or12 cup Bundt pan In a mixing bowl set on low cream together butter, sugar and lemon zest until creamy Break eggs into a separate bowl and add to cream mixture one at a time, make sure to completely mix in each egg before adding another, switch to medium and add sour cream and vanilla. In a separate bowl sift together dry ingredients add to creamed mixture ½ cup at a time until all flour is incorporated, pour batter into prepared pan smooth with the back of f a spoon to make sure batter is evenly distributed in pan make sure rack is placed in the middle of oven, place pan in 325 degree preheated oven bake undisturbed for 1 hour and 10 minutest (the cooking time may vary depending on your oven), cake is done when a tooth pick inserted in the center of the cake comes out clean and free of wet crumbs. Remove from oven and let cool in the pan for 30 minutes before turning cake out onto a rack to continue cooling once cake has cooled completely pour glaze over cake Directions for Glaze: Sift powdered sugar into small mixing bowl add lemon juice stir with a rubber spatula Until smooth add milk a little at a time until you reach the desired consistency spoon over cooled cake, garnish with candied lemon peel