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.
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