by Gen Kidwell
Lemon Pound Cake
If you have a heavy duty mixer use it as this is a heavy mixture.
In large bowl put:
1 cup of real butter (does make a difference)
1 cup of real sour cream not low fat
5 large eggs
½ cup of lemon juice fresh
Beat this and then add:
3 cups of flour
3 cups of sugar
½ teaspoon of baking SODA
½ teaspoon of salt
Add flour mixture and beat for about 5 minutes. I put mine in
two loaf pans put in 350 degree oven and cook about 40 to 45 minutes or until
a washed broom straw comes out clean, test it!! Have ready two large lemons
juiced and two cups of powdered sugar, mix good and as soon as cakes come
out punch holes in cake and apply with pastry brush until all is gone This
is also good cooked in an angel food cake pan.
Just grease and flour it and when done go around the cake and funnel and turn out on plate.
I found a little trick to making lemon topping. I would always
squeeze the lemons add powdered sugar, stir and stir, then one day I was at
Sam’s and they had a cooking show on the big TV and this chef said all
you have to do is buy lemonade concentrate , it is the same!!!
Bingo did it loved it will never squeeze lemons again for that cake.