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Lemon Lover's Pound Cake

Annettia Mounger for Kansas City, Missouri sent the recipe for this lovely, lemony cake. She notes, "Everyone raves over this pretty dessert - it sure doesn't last long."

12 ServingsPrep: 20 min. Bake: 55 min. + cooling

Ingredients

1 cup butter, 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

In a large bowl, cream butter and sugar until light and fluffy. 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° for 55-60 minutes or until a toothpick inserted near the

2 of 2

Lemon Lover's Pound Cake (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
For icing, in a small bowl, beat the sour cream and butter until
smooth. Gradually add confectioners' sugar. Beat in lemon juice and
peel. Drizzle over the cake. Store in the refrigerator. Yield: 12
servings.

Nutrition Facts: 1 slice equals 657 calories, 25 g fat (15 g saturated fat), 172 mg cholesterol, 323 mg sodium, 101 g carbohydrate, 1 g fiber, 8 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.