Printable | Taste of Home

Lemon Lover's Pound Cake

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

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Lemon Lover's Pound Cake cont.

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.