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Prep 25min
Total4hr0min
Ingredients11
Servings10
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Ingredients
Cake
1 1/3
cups granulated sugar
3/4
cup butter, softened
1
tablespoon fresh lemon juice
3
eggs
1 1/2
cups all-purpose flour
2
tablespoons lemon zest
1
teaspoon baking powder
1/4
teaspoon salt
1/2
cup sour cream
Glaze
1/2
cup powdered sugar
3
teaspoons fresh lemon juice
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Steps
1
Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
2
In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
3
Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
4
In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.
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Pound cake gets its name from the fact that the original recipe called for 1 pound each of flour, sugar, butter and eggs.
For a different look, cut your loaf into wedges instead of traditional slices.
Cake will stay moist stored in an airtight container for up to 3 days.
To freeze pound cake, wrap cooled cake without icing in heavy-duty foil, then place in resealable food-storage plastic bag. Thaw at room temperature. Drizzle with icing before serving.
If you have leftover cake, you can seal individual slices inside sandwich-size food-storage plastic bags. Defrost a slice whenever you need a quick treat!
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