This has a great fresh lemon taste. Excellent for spring picnics or maybe even a potluck.
Blue Ribbon Recipe
There is nothing better than a pound cake from scratch. This cake is tender and buttery with just the right amount of lemon flavor. The sweetness and tartness are a refreshing combination. Drizzled on top is an icing a little different than you'd expect. Using sour cream and butter is slightly rich. It's a cross between a frosting and a drizzle. Alone the cake is delish, but the drizzle makes it fantastic. Easy to make you can serve this for any occasion.
Make sure to grease and flour the pan very well. We find baking spray with flour works best.
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, zest, and extract.
Combine the flour, baking soda, and salt.
Alternate adding the flour mixture with the sour cream.
Blending until it is combined.
Pour into a very well greased and floured 10-in. fluted tube pan or Bundt 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 the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest.
Drizzle over the cake. Store in the refrigerator.
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