Lemon Lovers Pound Cake
|Collections:||Lovable Lemon, Go Bold with Butter|
|1 c||butter, softened|
|5 Tbsp||lemon juice concentrate|
|1 Tbsp||lemon peel|
|1 tsp||lemon extract|
|3 c||all purpose flour|
|1/2 tsp||baking soda|
|1 1/4 c||sour cream|
|1/4 c||sour cream|
|2 Tbsp||butter , softened|
|2 1/2 c||confectioners' sugar|
|3 Tbsp||lemon juice concentrate|
|2 tsp||lemon peel|
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DirectionsIn 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.