Lemon Lover's Pound Cake

Name: Lemon Lover's Pound Cake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: 1 cup butter, softened (no substitutes); 3 cups sugar; 6 eggs; 5 tablespoons lemon juice; 1 tablespoon grated lemon, rind of; 1 teaspoon lemon extract; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/4 cups sour cream; 1/4 cup sour cream; 2 tablespoons butter, softened; 2 1/2 cups powdered sugar; 3 tablespoons lemon juice; 2 teaspoons grated lemons, rind of

(8)

Recipe by ratherbeswimmin

Very rich and intense lemon flavor.

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READY IN: 1hr 45mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

1

cup butter, softened (no substitutes)
3

cups sugar
6

eggs
5

tablespoons lemon juice
1

tablespoon grated lemon, rind of
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 powdered sugar
3

tablespoons lemon juice
2

teaspoons grated lemons, rind of

DIRECTIONS

In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
Add eggs 1 at a time, beating after each addition.
Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
In another bowl, add the flour, baking soda, and salt; stir to combine.
Add the flour mixture to the creamed mixture alternately with the sour cream.
Beat just until combined.
Pour batter into a greased and floured 10-inch bundt pan.
Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
Cool for 10 minutes before removing from the pan to cool on a wire rack.
To make icing: in a bowl, beat the sour cream and butter until well blended.
Gradually add powdered sugar; stir to combine.
Beat in the lemon juice and lemon peel.
Drizzle over cooled cake.
Store in the refrigerator.