Dishin’ With Denise… Limon Love! Homemade Lemon Pound Cake

Limón is Spanish for that yellow, juicy, citrus lemon! Its snappy flavor makes it the perfect summertime ingredient for desserts. There is nothing as fresh, clean and pure as a lemon cake made from scratch! I spent a day out in Hampton Bays with my dear friend, Dee Hutton, and she sure did bake to impress. She showed up with her winning “zest for life and lemon zest pound cake!” Truly loved by all, this is the only lemon pound cake you’ll ever desire thereafter. With its moist texture and rich citrus flavor, trust me, you too will be hooked upon tasting. Feel free to pair with some fresh raspberries or blackberries. It’s pure culinary magic! The fresh lemon zest gives this dessert a refreshing tang. Make it soon…you’re a bite away to fresh love and a happy day with friends! xoxo Denise

Cake:
1 cup butter softened
3 cups granulated sugar
5 T lemon juice
1 T (or more) grated lemon peel
1 t lemon extract
3 cups all-purpose flour
½ t baking soda
¼ t salt 
1 ¼ cups sour cream

Icing:
¼ cup sour cream
2 T butter softened
2 ½ cups confectioners sugar
3 T lemon juice
2 t (or more) lemon peel

Cake: In a bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in lemon juice, lemon peel and lemon extract. Combine flour, baking soda, and salt. Add to creamed mixture, alternating with sour cream until combined. Pour into greased and floured 10” tube pan. Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean. 

Icing: In a small bowl, beat sour cream and softened butter until smooth. Gradually add confectioners’ sugar, beat in lemon juice and peel. Drizzle over cake and decorate the cake plate with fresh mint leaves and real candy lemon drops. Add additional zest. Enjoy! Thanks Dee!