It was definitely a cold cereal night since Eric wasn't coming home BUT...
if you like Pound Cake, you have got to try this YUMMO version with a twist of lemon. So good topped with strawberries and whip cream.
Sour Cream Lemon Pound Cake
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract (I just used lemon juice)**
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream (or natural plain yogurt)**
1 cup powdered sugar
Directions:
1. Preheat oven to 350F.
2. Coat 10-inch tube pan with cooking spray (I used a bundt cake pan and it was perfect).
3. Combine flour, baking soda, and salt in bowl. Stir well with a whisk. Beat butter in a large bowl with a mixer under light and fluffy. Gradually add the sugar and lemon extract**, beating until well blended. Add the eggs, 1 at a time, beating well after each addition. Add rind and 2 tablespoons lemon juice, and beat 30 seconds. Add flour mixture to sugar mixture alternatively with sour cream.
4. Spoon batter into the prepared pan. Bake at 350 for about 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool cake in pan 10 minutes and removes from pan. Cool completely on wire rack.
5. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.
Yield: 18 servings (serving size: 1 slice).
** as you may notice, I did not have lemon extract and just used more lemon juice.
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