I have to admit there are times when I like the sweet,
tangy flavor of lemon as much as I like taste of chocolate.
So tonight I made a Lemon, Sour Cream Pound Cake.
Lemon, Sour Cream Pound Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1/3 cup sour cream
1 cup sugar
2 teaspoons pure vanilla extract
1/2 tsp. lemon extract
1/4 cup lemon juice
Preheat the oven to 350 degrees F. Butter a loaf pan.
In a medium bowl, combine the flour, baking powder, and salt.
Using a hand-mixer cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla extract and lemon extract.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Fold in the sour cream.
Pour into the prepared pan and bake for about an hour. Check with a toothpick to be sure the center is cooked.
Glaze for the top of the cake: In a small bowl, stir together 1/2 tsp lemon extract,1/3 cup sugar and 1/3 cup lemon juice. Stir until completely combined.
When the cake is done, let cool in the pan 5-7 minutes. If it won't come out of your pan easily you can use a knife around the sides of the pan. Set on a wire rack with reynolds wrap underneath the rack. Pour the glaze over the top of the cake.
Serve warm or wrap tightly and serve later.