Lemon Pound Cake
So the East Coast just got nailed by not one but two of the biggest snowstorms in... well, a long time. My poor parents and their poor dog are all freezing, and complaining bitterly. Especially poor Angus - he hides from the outside!! Imagine coming from the rolling pastures of Iowa to this!
Back here on this coast, though, we don't get that awful white stuff - thank god! But even so, we get rain (lots of it!) and cold temperatures that temporarily drive the memory of gorgeous summer days from our clouded brains.
So if you're missing the bright sunshine, this cake will pick you up!
I first came across this cake at Jeanne's table (thankee kindly!) and then dared to make it for my Tuesday lunch club, where it was well liked. I like a *lot* of lemon flavor in this cake! it was a little heavy on its own, but paired beautifully with whipped cream, very lightly sweetened.
Back here on this coast, though, we don't get that awful white stuff - thank god! But even so, we get rain (lots of it!) and cold temperatures that temporarily drive the memory of gorgeous summer days from our clouded brains.
So if you're missing the bright sunshine, this cake will pick you up!
I first came across this cake at Jeanne's table (thankee kindly!) and then dared to make it for my Tuesday lunch club, where it was well liked. I like a *lot* of lemon flavor in this cake! it was a little heavy on its own, but paired beautifully with whipped cream, very lightly sweetened.
Cake:
1 cup butter (no substitutes), softened 3 cups sugar 6 eggs 5 tablespoons lemon juice 1 tablespoon grated lemon peel 2 teaspoon lemon extract 3 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups sour cream Glaze: 1/4 cup sour cream 2 tablespoons butter, softened 2 1/2 cups confectioners' sugar 5 tablespoons lemon juice |
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Sift the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60 to 80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For glaze, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice. Drizzle over the cake. Store leftover cake in the refrigerator. |
As you can tell by the huge proportions of the ingredients, this makes a giant cake - so have a lemon-themed party! lemonade and lemon cake will drive away those wintry blues!