LEMON POUND CAKE WITH LEMON GLAZE

If you don’t have a pound cake recipe that you’ve perfected, I encourage you to get on it. Pound cakes are an all-around utility player. They feed a crowd and don’t mind traveling one bit, either.

The best thing about pound cakes is that the taste improves after they’ve cured for a few days. So, make them ahead of time and be confident they’ll be even more splendid than the day you took them out of the oven.

Get on the pound cake bandwagon and perfect a recipe, or maybe two.  Everybody around you will be so happy you did.

Ingredients

• yield: one tube pan
• Preheat oven to 350 degrees

make the cake:

• I cup butter, softened
• 3 cups sugar
• 6 eggs
• 5 tablespoons fresh squeezed 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 cup sour cream

make the glaze:

• 2 tablespoons butter, softened
• 1/4 cup sour cream
• 2 1/2 cup confectioners' sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon juice

Instructions
make the cake:

1. Cream butter and sugar until light and fluffy.
2. Add eggs, 6 of them, one at a time., beating well after each addition.
3. .............................................

for full instruction please see : syrupandbiscuits.com

Share this post