Cooking Thursday

 We like lemon in this house, so when I saw this recipe for lemon pound cake, I knew I had to try it. And I'm glad I did!  It's the perfect mix of seet and sour.  The original recipe said it freezes well too.

Full disclosure!  Make sure you grease your pan really well.  This is what happened when I tried to get it out of the pan.  :)

Some frosting covers a multitude of issues though.

Lemon Lovers Pound Cake

1 cup butter, softened

3 cups sugar

6 large eggs

5 tablespoons lemon juice

1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup sour cream

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.  Add eggs, one at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream.  Beat just until combined.
Pour into greased and floured 10 inch fluted pan. Bake at 350 degrees until a toothpick inserted near the center comes out clean; 55-60 minutes.  Cool for 10 minutes before removing from pan to wire rack to cool completely.

Icing
1/4 cup sour cream

2 tablespoons butter, softened
2 1/2 cups powdered sugar
2-3 tablespoons lemon juice

Beat sour cream and butter until smooth.  Gradually add powdered sugar, then beat in lemon juice.  Drizzle over cake. Store in the regrigerator.