5 Lemon Pound Cake

Ingredients

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

Glaze:

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.   

Directions

1

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.