Lemon Pound Cake 🍋

Wet

* 3 sticks unsalted butter, softened to room temperature

* 2 3/4 cups white granulated sugar

* 6 large eggs, room temperature

* 1 cup sour cream, room temperature

* 2-3 tbsp freshly squeezed lemon juice

* Zest of two lemons

* 2 1/2 tsp lemon extract

Dry

* 3 cups all purpose flour

* 1/2 tsp baking soda

* 1/2 tsp salt

Lemon Glaze

* 1 1/3 cups powdered sugar

* 3 tsp lemon juice

Bake Temperature:

Bake Time: 1 hour 5-15 minutes

Pan: 12 cup bundt pan

1. Preheat oven to 325F.

2. In a bowl mix together your flour, baking soda, and salt. Set aside.

3. In another bowl, add your sugar and lemon zest. Massage sugar and lemon zest together to coat zest in sugar. This will help bring out more lemon flavor.

4. Add your butter and cream on medium high speed for 2-3 minutes.

5. While mixing gradually add in your eggs.

6. Now add your sour cream, lemon juice, and lemon extract. Mix until fully combined.

7. Now we are going to combine your wet and dry ingredients. Sifting is optional but will result in a smoother cake batter. Add your dry ingredients into your wet ingredients and combine with a mixer on medium speed until fully combined.

8. Take your bundt and spray heavily with nonstick baking spray.

9. Scoop your cake batter into your bundt pan to evenly spread throughout.

10. Bang your pan on the counter to release any air bubbles in your batter.

11. Bake at 325F for 1 hour 5-15 minutes until a knife or toothpick comes out clean.

12. Once out of the oven , let cool in pan for 20 minutes.

13. Once cooled for 20 minutes, take cake out of pan and place on cake dish. Let completely cool.

14. Once cake is cooled, in a bowl add your powdered sugar and lemon juice. Mix together to make your lemon glaze.

15. Pour your glaze all on top of your cake.

16. Cut and enjoy this delicious, moist lemon pound cake that will literally melt in your mouth 🍋🍋

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