LEMON POUND CAKE

Recipe courtesy of Pam's Midwest Kitchen Korner

Lemon Pound Cake

Ingredients:

2¾ cups flour

½ teaspoon baking soda

¾ teaspoon salt

1 cup unsalted butter, softened to room temperature

2½ cups sugar

1 teaspoon vanilla

1 tablespoon grated lemon zest

5 large eggs at room temperature

1 cup sour cream

½ cup fresh lemon juice, from about 4 lemons

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Preheat the oven to 350 degrees.

Prepare a 10-inch Bundt pan with lots of pan spray and sprinkle it with granulated sugar. (Flour will leave an unattractive residue on the cake.)

To make the cake:

In a medium bowl, combine the flour, baking soda and salt; set aside.

In a large mixing bowl, cream the butter and sugar until they are light and fluffy.

Add vanilla and lemon zest, mix them together.

Add eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl.

Mix sour cream and lemon juice together.

Add flour and sour cream mixture alternately, finishing with the flour.

Spoon batter into prepared pan.

Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.

Lemon Glaze:

½ cup fresh lemon juice, from about 4 lemons

½ cup sugar

¼ cup water

To make the glaze:

Mix all ingredients in a small saucepan and stir.

Cook over low heat without stirring till the sugar dissolves.

Turn heat up to medium and cook mixture until it becomes syrupy.

Don’t overcook it or the syrup will start to turn brown.

When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate. (Place the plate against the bottom of the pan and turn it over.)

Slowly pour the glaze over the cake and let it cool.

Enjoy!

Recipe credit: Tate's Bakeshop Cookbook