Lemon Pound Cake
This is based on cousin Debby's vanilla pound cake recipe.
As usual I tweeked it just enough to make the perfect lemon cake.
Grease and flour TUBE PAN- a bundt pan is too small.
Rind of one lemon
Meat of one lemon- remove seeds and skin.
3 sticks salted butter - room temperature
3 cups of sugar
6 large eggs - room temperature
In a separate bowl, combine
3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
Add half of flour mixture to butter mixture.
1 cup full fat sour cream
Add the remaining flour and mix well.
Add 4 tsp lemon extract
AND 1 1/2 TBSP lemon juice.
Add cake mix to prepared pan.
Bake at 350 degrees for 1 hour 10 minutes.
For the best cake texture, the true southern method requires that the cake cool completely on a wire rack. Then it is wrapped completely in AL foil overnight and served the next day.