Sunday, March 27, 2016

Lemon Pound Cake with Lemon Glaze

I make this cake almost every Easter. 

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 degrees F.  Grease 16 cup tube pan. Dust with cake flour; tap out excess flour. (I just spray my nonstick tube pan with Pam.)

Sift flour, baking soda and salt into a medium bowl.  Using electric mixer, beat butter and sugar. Add eggs 2 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 until tested inserted near the center comes out clean, about 1 hour 30 minutes.  Let cake cool in pan on rack 15 minutes. Loosen around edges with a knife. Turn cake out on rack and cool completely. 

Lemon glaze

Melt 1/4 cup butter in microwave
Sift 2 cups powdered sugar in large bowl
Add butter to powdered sugar
Add 2 tablespoonful lemon juice
Add 1 teaspoon lemon zest
Stir until smooth and creamy
If too thick add a few drops milk; if too thin add a little more powdered sugar
Drizzle over cake



Rambling Woods said...


Florence said...

Michelle, it really is good!

Sallie (FullTime-Life) said...

Boy does this sound like Spring! Yumm-o!!!


Sounds like a bit of heaven on earth. I love anything lemon!! said...

Looks luscious. I need the lo-cal recipe...sniff.