LEMON POUND CAKE

Prep Time: 15 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 35 mins | Servings: 12

I love the bright citrus flavour of this delicious Lemon Pound Cake made with only eight readily available ingredients. It is so amazing and easy to whip up. Give this simple lemon pound cake recipe a try very soon and impress everyone with the fresh, zesty punch of this summer cake! For the extra goodness, drizzle the cake with a simple glaze made with a combination of a cup confectioners sugar and 2-3 tablespoons of fresh lemon juice.

INGREDIENTS :

• 1 c. unsalted butter at room temp (2 sticks)
• 3 c. flour
• 6 Eggs at room temperature
• 1/2 tsp baking soda
• 3 c. sugar
• 1 1/4 tbsp grated lemon peel
• 1/3 c. fresh lemon juice
• 1 c. sour cream
• 1/2 tsp salt

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 325 degrees.

Step 2: Ready a tube or bundt pan. Grease and dust with flour. Tap the excess out.

Step 3: Into a medium bowl, sift the flour, baking soda, and salt.

Step 4: In a large bowl, beat the butter using an electric mixer at medium speed until fluffy. Slowly add the sugar and beat for about 5 minutes. Now, add the eggs a piece at a time, beating every after each addition. Stir in the lemon juice and peel.

Step 5: Mix the dry ingredients to the wet ingredients using a rubber spatula. Then, fold in the sour cream.

Step 6: To the prepared pan, pour the batter. Place in the preheated oven and bake for about 1 hour and 20 minutes until a toothpick inserted in the centre of the cake comes out clean. Shift the cake on a wire rack and let it cool in the pan for about 15 minutes. Then, cut around the cake pan, invert the cake on the rack, and allow it to cool fully.

Step 7: Over the completely cooked, drizzle the glaze (combine 1 c. confectioners sugar with 2-3 tbsp of fresh lemon juice), if desired. Enjoy!