If you love lemon, you will absolutely love this pound cake. It won’t last long after you cut it. Use a real lemon, not the bottled juice.

INGREDIENTS

1 cup butter softened

3 cups sugar

6 large eggs at room temperature

5 tablespoons lemon juice

1 tablespoon grated lemon zest

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, room temperature

2 tablespoons butter, softened

2 1/2 cups confectioners’ sugar

2 to 3 tablespoons lemon juice

2 teaspoons grated lemon zest

DIRECTIONS

1. In a large bowl, or your mixer, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest, and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. ( begin and end with flour mixture). Beat until combined, (do not overbeat).

2. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees F until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. For icing, in a small bowl, beat the sour cram and butter until smooth. Gradually add confectioner’s sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired top with additional grated lemon zest. Store in refrigerator.

Bon Appetit