Tuesday, July 20, 2010

Lemon Pound Cake with Lemon Glaze

I made this Sunday and oh my, is it ever delish!!

Lemon Pound Cake with Lemon Glaze

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
1 tablespoon grated lemon peel
1 cup sour cream

Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
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.
Add eggs 1 at a time, beating just until combined after each addition.
Beat in lemon juice and peel.
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.
Carefully turn cake right side up on rack and cool completely.

Lemon Glaze

1. Melt ¼ cup butter in microwave
2. Sift 2 cups powdered sugar in large bowl
3. Add butter to powdered sugar
4. Add 2 tablespoonsful lemon juice
5. Add 2 teaspoonsful lemon zest
6. Stir until smooth and creamy
7. If too thick add a few drops milk, if too thin add a little more powdered sugar.
8. Drizzle over cake.

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