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."
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
55 min.
|
TOTAL
|
75 min.
|
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 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.