Lemon Lovers Pound Cake

[Seamus Lab]

If you like lemon you will love this. Made it today and it is just so good.

INGREDIENTS
1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
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 confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel


DIRECTIONS
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract.

Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

[jzgrlduff]

I love all things lemon!!! Thanks so much Nance, just printed this.

[Seamus Lab]

FYI - I used 4 good sized lemons. The juice and the rind altogether took 4. Also you have to refrigerate this cake because of the sour cream.

[joflake]

I love lemon in any way shape of form. I think this would be delicious. Thanks for the recipe. I'll have to try it when I have guests, otherwise I'd eat the whole thing.

[Allie]

Someone needs to bump up a healthier recipe...I keep seeing this one when I'm on O&E and it sounds so good!

[CJs Mom]

I made this last night for Cinco de Mayo party at work today. I put a little sombrero on it and called it Mexican Lemon Cake so it would 'fit in'. Anyway, My glaze was a bit thin and didn't stay on the cake. But it did make a nice big puddle around the outside and in the hole in the middle so I told everyone it was sauce they were supposed to spoon over their slice. Good thing my plate had a bit of a raised edge.

I found this cake to be moist but dense, which is good because you can get away with thinner slices and feed a bigger crowd. I ended up using almost 5 lemons, but they weren't real big ones.

Anyway - it was a big hit and I thought it was delicious. I loved getting a bit of the butter flavor every few bites.

[Delmonico]

Looks interesting, I'll try it sometime, looks like it would be a good one for my cook camp deserts when I don't have 40-60 folks to feed.

BTW does anyone know why they call them pound cake?

[Di]

I have no idea Glen, but I love anything with lemon in it, so I'm going to have to give this one a try

[Delmonico]

The original pound cake used a pound of beaten eggs, a pound of sugar and a pound of flour, mix well, add a flavoring if desired, pour in a pan, bake in a medium hot oven till done.

[Lexis Mom]

The original pound cake used a pound of beaten eggs, a pound of sugar and a pound of flour, mix well, add a flavoring if desired, pour in a pan, bake in a medium hot oven till done.

I didn't see this sooner, but I knew the answer. Learned it is high school Home Ec class.