Today’s STEP: The Laundry Room – Take the time to catch up on any and all laundry that you have. Organize your laundry space so things are easy to access to get the job done as efficiently as possible. And last but not least, sort the pile of unmatched socks (something I dread with 6 pairs of feet in our house!).
Spring teased us a few weeks ago with some beautiful days. Ever since, I have been wanting to make something with lemons. I actually almost obsessed about it for a couple of days, ended up making a batch of cookies that were a sad mess and finally decided on a Lemon Pound Cake.
That ended up being very wise choice. This cake was just right for a lemon lover like myself – super lemony and super moist. This recipe makes 2 loaves, great for sharing or freezing for another time. If you are a lemon lover, this cake is hard to beat!
GLAZED LEMON POUND CAKE
1 cup BUTTER, softened
3 cup SUGAR
5 Tablespoons LEMON JUICE
1 Tablespoon LEMON ZEST
2 teaspoons LEMON EXTRACT
3 cups FLOUR
1/2 teaspoon BAKING SODA
1/4 teaspoon SALT
1 1/4 cups SOUR CREAM
1/4 cup SOUR CREAM
2 Tablespoons BUTTER, softened
2 1/2 cups POWDERED SUGAR
3 Tablespoons LEMON JUICE
2 teaspoons LEMON ZEST
1 teaspoon LEMON EXTRACT
To Make the Cake:
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.
In a separate bowl, combine the flour, baking soda, and salt.
Add flour mixture to the butter mixture, alternating with the sour cream. Beat just until combined.
Pour into 2 greased and floured 9-in. loaf pans.
Bake at 350° for 45-50 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.
To Make the Glaze:
In a small mixing bowl, beat the sour cream and butter until blended.
Gradually add powdered sugar.
Beat in lemon juice and peel.
Drizzle over cooled cake.