Lemon Pound Cake

This is the best pound cake ever! I love this recipe. The crumb on this cake is very fine and moist. Of course I slathered it with a sweet but very tart icing while it was still warm. I used a total of 3 large lemons for this recipe. Make sure you beat the mixture as long as the recipe states. That's what really adds to the fine texture of the cake. Plus the fact that I sifted my dry ingredients twice instead on once.

I really recommend this recipe! If you like lemon, you will love this cake. The cake by itself is delicious but with the icing, it's over the top.

Sour Cream Lemon Pound Cake

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
2 tablespoons grated lemon peel
1 teaspoon lemon extract
1 cup sour cream

Preheat oven to 325°F. Spray pan/s or grease & flour. I used 8 mini loaf pans.

Sift flour, baking soda and salt into medium bowl. (I sifted twice.) 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 addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.

Glaze if you'd like with a mixture of fresh squeezed lemon juice & powdered sugar plus a little lemon zest. (I make my icing pretty thick).