Lemon Pound Cake

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• Time: 1 hr 45 mins
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Ingredients:
For Cake:
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (2 sticks) at room temp
3 cups white sugar
6 eggs at room temp
1/2 cup fresh squeezed lemon juice
1/4 cup lemon peels
1 cup sour cream (for more dense cake, use cream cheese)

For Icing:
2 cups confectioners sugar
5 Tbsp fresh squeezed lemon juice

Directions:
1. Preheat oven to 325 degrees
2. Grease bundt pan & dust with flour, tapping out the excess
3. Sift flour, baking soda, and salt to medium bowl. Set aside
4. Using electric mixer, beat butter in large bowl at medium speed until fluffy
5. Gradually add sugar and beat 5 mins
6. Add eggs 1 at a time, beating until just combined with each egg
7. Beat in lemon juice and peels
8. Mix in dry ingredients with rubber spatula
9. Mix in sour cream or cream cheese
10. Pour batter into prepared pan
11. Bake until tester inserted into near-center comes out clean (~1hr 30 mins)
12. Let cool in pan on rack for 15 mins, then turn out cake
13. Turn cake right side up on rack and cool completely
14. For icing: combined confectioners sugar and lemon juice, and drizzle over cooled cake.

Enjoy!

Recipe adapted from A Southern Soul