I love lemon desserts. So light and refreshing. I love pound cakes. Moist and yet not too sweet with layers of frosting.
2 sticks of butter, room temperature
1 teaspoon vanilla
1 1/2 teaspoons lemon extract*
2 3/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 cups sugar
6 eggs, I used extra large, room temperature
1 cup of sour cream
*for a bold zesty taste of lemon, add the zest and juice of one lemon, in addition to the lemon extract
Preheat oven to 325 degrees. Spray a bundt pan with nonstick and flour combination. In a bowl whisk together flour, flour and baking powder.
In a mixing bowl, beat butter, sugar, and extracts till creamy. If you are adding zest and lemon juice, do so now. Add eggs one at a time. Add half of the flour. Add the sour cream, finish with the remaining flour mixture. Pour into bundt pan and bake for 65 – 75 minutes, or until tester comes out clean. Cool cake in pan for 25 minutes and place on cooling rack until cake is completely cool before adding the glaze. My cake was baked in a Pampered Chef Bundt pan.
1 cup powdered sugar
1/2 teaspoon lemon extract
2 – 3 Tablespoons of milk or half and half*
Mix well and pour over cooled cake. Enjoy!