Lemon Lovers Pound Cake

The Lemon Lovers Pound Cake Recipe is a VERY moist lemon cake, loved it. I did make a different glaze though, as this cake would be out on the counter and sour cream must be refrigerated. I mixed 1/4 cup fresh lemon juice, 1 teaspoon of grated lemon peel, and 1 1/2 cups of conf. sugar.

Serve: 12
Prep Time: 20 Min
Cook Time: 55 Min
Ready In: 1 Hr 15 Min

1 teaspoon lemon extract
1 tablespoon grated lemon peel
1 cup butter (no substitutes), softened
1 1/4 cups sour cream
1/4 teaspoon salt
1/2 teaspoon baking soda
3 cups sugar
3 cups all-purpose flour
5 tablespoons lemon juice
6 eggs

1/4 cup sour cream
2 teaspoons grated lemon peel
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice

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-in. fluted tube 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.

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.

Lemon Lovers Pound Cake
Follow RecipesDream