Lemon Pound Cake

Happy Friday, friends!  The sun is shinning and the weekend is finally here.  I thought I'd bring a few rays of sunshine into my house with a little something sweet for my guys.  It was an easy choice...pound cake plus lemons, what a great combination.  I hope you all had a great week and have some fun things planned for the weekend.  We do, and we just might start dinner tonight with cake!  Not a bad idea, right?

Lemon Pound Cake

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter at room temp (2 sticks)

3 cups sugar

6 eggs at room temp

1/3 cup fresh lemon juice

1 1/4 tablespoons grated lemon peel

1 cup sour cream

• Preheat oven to 325 degrees.
• Grease tube or bundt pan. 
• Dust pan with flour; tap out excess.
• Sift flour, baking soda and salt into medium bowl.
• 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 egg is added.
• Beat in lemon juice and peel.

• Using rubber spatula, mix in dry ingredients.
• Mix in sour cream.
• Pour batter to prepared pan - batter will be thick.
• Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes.
• Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely.
• For an extra touch - drizzle glaze made of 1 cup confectioners sugar and 2-3 tablespoons of fresh lemon juice over cake.

This recipe was originally published by Epicurious several years ago.  After making it several times, I increased the lemon measurements to give a more intense flavor.  I also added the lemon glaze to finish it off.

This recipe and more can be found at Weekend Potluck!