Saturday, June 22, 2013

5 Lemon Pound Cake


1 c butter, softened
3 c sugar
6 eggs
5 Tbsp lemon juice 
1 Tbsp lemon peel
1 tsp lemon extract
3 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 c sour cream

2 1/2 c confectioners' sugar
4 Tbsp lemon juice concentrate
2 tsp lemon 
lemon curls  to go on top of glaze
This cake takes me 5 small lemons to get the juice, zest and curls from it.   


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. Combine 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 55-60 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.
2) Glaze
In bowl, add lemon juice to confectioners sugar and stir to correct consistency.  You may add more lemon juice or a tbl. of milk if you need to.  This is one I kinda play by ear...:)
Drizzle glaze over cake.  Then using potatoe peeler, make lemon curls and place these over cake.

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