This pound cake features rich bold tangy lemon flavor and is topped off with lemon icing.
1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
ICING
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel
Directions
Preheat oven to 350 degrees.
Grease and flour a 10-inch fluted tube pan.
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in lemon juice, lemon peel and extract.
In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture alternating with sour cream. Beat just until combined. Pour into tube pan.
Bake 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.
Make Icing
In a small bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and lemon peel. Drizzle over the cake.
