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    FRESH LEMON POUND CAKE


    Source of Recipe


    Jennifer

    List of Ingredients





    3 cups sugar
    3 cups all-purpose flour
    1/4 tsp. salt
    1/4 tsp. baking soda
    1 cup softened butter (no substitutes)
    1 (8-oz.) carton sour cream
    6 large eggs
    2 Tbs. fresh lemon juice
    1/2 tsp. vanilla extract

    Recipe



    Place all ingredients, in order given, in large mixer bowl. Beat at
    low speed with heavy duty mixer for 1 minute, stopping to scrape down
    sides. Beat for 2 minutes at medium speed. Spoon batter into a
    greased and floured tube pan.
    Bake at 325 degrees for 1 hour and 30 minutes or until long wooden
    pick inserted in center comes out clean. Cool cake in pan on wire
    rack for 10 minutes. Remove from pan and cool on rack. Drizzle evenly
    with Lemon Glaze.

    Lemon Glaze:
    1 cup confectioners sugar
    2 Tbs. fresh lemon juice
    1/2 tsp. vanilla extract
    1 tsp. grated lemon rind

    Stir all together until smooth and drizzle over cooled cake. May add
    more sugar in too thin, or more juice in not thin enough.


 

 

 


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