Lemon Lovers Pound Cake

Laura Davis

By
@lolagurl75


This has a great fresh lemon taste. Excellent for spring picnics. Or maybe even a potluck.

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Rating:

Comments:

Serves:

12

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Unlike some lemon cakes, this recipe has a very lovely, light lemon flavor... just enough to satisfy. The icing glaze tops it off with just the right amount of sweetness, too. Perfect for a Spring afternoon.

[Read more about this recipe in Janet's Notebook!]

Ingredients

1 c
butter, softened
3 c
sugar
6
eggs
5 Tbsp
lemon juice concentrate
1 Tbsp
lemon peel
1 tsp
lemon extract
3 c
all-purpose flour
1/2 tsp
baking soda
1/4 tsp
salt
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

Directions Step-By-Step

1
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.
2
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.
3
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4
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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Recipe For: The Best Pound Cake
Hashtags: #Summer, #Party Food