Lemon Pound Cake

I’m a sucker for anything lemon — drinks, desserts, breads, even this delicious lemon hand cream!

My recipe for Lemon Pound Cake is so full of lemony goodness; it’s a crowd-pleaser anywhere I take it!

I often make several loaves at a time and freeze them for whenever I’m asked to bring a dessert. Then, all I have to do is make up the glaze and I’m ready to go — looking like I slaved away in the kitchen all day!

I love cooking from scratch because the ingredients are often SO simple. Plus I know exactly what I am — or am not — putting into my food. Unfortunately, I also know exactly what I’m consuming {yup, all that butter and sugar…but hey, I didn’t say this was health food!}

Ingredients:

{print this recipe}

For the Pound Cake:

• 1 c. butter, softened
• 3 c. sugar
• 6 eggs
• 5 T. lemon juice
• 1 T. grated lemon peel
• 2 t. lemon extract
• 3 c. all-purpose flour
• 1/2 t. baking soda
• 1/4 t. salt
• 1 1/4 c. sour cream

For the Glaze:

• 1/4 c. sour cream
• 2 T. butter, softened
• 2 1/2 c. powdered sugar
• 3 T. lemon juice
• 2 t. grated lemon peel
• 1 t. lemon extract

Get the Best Lemon Flavor:

Baking with lemons isn’t like baking with chocolate; when you look at this bread, you can’t visually SEE the lemon {like you can see chocolate}…so you want to make sure you can TASTE the lemon.

I have found that 2 lemons, paired with 3 teaspoons of lemon extract, gives me the perfect amount of lemon juice, zest, and flavor for this dessert. There’s NO guessing if this is lemon or not!

I use my micro-plane grater to quickly and easily zest the lemons. One lemon usually yields about 1 T. of zest.

If you hold the zester over the lemon, you can collect the zest right inside the grater.

Directions:

For the Pound Cake:

• In a large mixing bowl, cream butter, and sugar until light and fluffy — about 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Stir in lemon juice, peel and extract
• In a separate bowl, combine the flour, baking soda, and salt
• Add flour mixture to the butter mixture, alternating with the sour cream. Beat just until combined.
• Pour into 2 greased and floured 9-in. loaf pans.
• Bake at 350 degrees F for 45-50 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 the Glaze: (wait until the cake has cooled)

• In a small mixing bowl, beat the sour cream and butter until blended
• Gradually add powdered sugar
• Beat in lemon juice and peel
• Drizzle over the cake
• Enjoy!

Yummy, delicious, ‘lemony’ goodness!