Wednesday, April 30, 2014

I HEART...Lemon Poundcake!




 
Everybody loves Wednesday, right?
The week's half over.  The weekend is on the way.
What's not to love?
Each Wednesday, I want to share something with you
that I absolutely love and can't live without!  
I've mentioned before that my sour cream pound cake is my go-to dessert.  It's easy, delicious, and serves an army.  I made it for my mother and brother's birthday dinner a couple of weeks ago (which you can read about here), so I wanted to do something a little different for our Easter Party.  I still needed to feed a lot of people, so I choose to make my Lemon Lover's Pound Cake.  Yum, yum.  What's better than an old fashioned pound cake?  One flavored with lemon and slathered with lemon icing. 
  
Lemon Lover's Pound Cake
(Yes, please!  Don't mind if I do!)
Cake
1 cup butter at room temperature
3 cups granulated sugar
6 eggs at room temperature
5 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
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 at room temp
3 cups confectioners sugar
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
Preheat oven to 350.  In a mixing bowl, cream butter and sugar and mix until light and fluffy.  Add eggs, one at a time, beating well after each.  Add lemon juice, zest and extract.  Combine flour, baking soda and salt.  Add to creamed mixture, alternating with sour cream.  Begin and end with flour mixture.  Mix until just combined.
Grease a bundt pan with Crisco and then flour it.  Pour in batter, smooth top and hit it on the counter a couple of times to release any air bubbles.   Bake at 350 for about an hour or until toothpick comes out clean.  Do not over cook.
Cool for 10 minutes in pan, then remove it to a cooling rack and cool completely.  Be sure to cool it with the "crunchy" side up so it does not get soggy.
When ready to ice cake, beat butter and sour cream until well blended.  Gradually add confectioners sugar.  Beat in lemon juice and zest.  (Adjust sugar to get desired consistency.  I like it medium...not too think that it doesn't spread and not so thin that it runs right off!)  Drizzle over cake.  Store cake and left-over icing in refrigerator.  There will be plenty of extra icing for dressing individual slices. Serves 12-18.
This is a great dessert for Spring.  Delicious and beautiful.  Enjoy!
  
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