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
Ingredients:
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
ICING:
1/4 cup sour cream
2 teaspoons grated lemon peel
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
Method:
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.
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| Lemon Lovers Pound Cake |
