Lemon Pound Cake
With a bright citrus taste, this lemon pound cake is yummy and easy to make.
unsalted butter at room temp
eggs at room temp
fresh lemon juice
grated lemon peel
Preheat oven to 325 degrees.
Grease tube or bundt pan.
Dust pan with flour; tap out excess.
Sift flour, baking soda and salt into medium bowl.
Using electric mixer, beat butter in large bowl at medium speed until fluffy.
Gradually add sugar and beat 5 minutes.
Add eggs 1 at a time, beating just until combined after each egg is added.
Beat in lemon juice and peel.
Using rubber spatula, mix in dry ingredients.
Mix in sour cream.
Pour batter to prepared pan - batter will be thick.
Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on rack and cool completely.
For an extra touch - drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.
Recipe from Donya Mullins |
A Southern Soul