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Lemon Pound Cake Ingredients FOR THE CAKE: • 3 cups all purpose flour • 1 tbsp baking powder • 1/2 teaspoon salt • 3 cups sugar • 1 cup Unsalted Butter softened at room temperature • 6 Large Eggs at room temperature • 1 cup Sour Cream • 1/3 cup Fresh Lemon Juice • Zest of One Lemon FOR THE GLAZE: • 1 1/2 cup confectioners sugar • 3 Tablespoons Lemon Juice Instructions • Preheat the oven to 325 degrees F and grease and flour a 15 cup bundt pan. • In a mixing bowl, whisk together the flour, baking soda and salt together. Then set aside. • In a separate bowl, beat the softened butter until light and fluffy. Then gradually add in the sugar and mix until combined and light and fluffy (3-5 minutes). • Then add in the eggs, 1 at a time, mixing after each egg is added. Then mix in the lemon juice and zest. • Mix the dry ingredients into the wet ingredients using either a wooden spoon or spatula. Mix until just combined and be careful to not over mix. • Then mix in the sour cream. • Pour the batter into the bundt pan. Gently tap the bundt pan on the countertop to even out the batter in the pan. • Bake the cake for 1 hour and 15-30 minutes until a toothpick inserted into the center of the cake comes out clean. Then let the cake cool in the pan for 15-20 minutes. • Then gently cut around the cake in the pan and then turn the cake right side up on a wire rack and allow it to cool completely. • While the cake is cool, whisking together the glaze ingredients. Drizzle the glaze on top of the cake and then it’s ready to serve and enjoy! 💎If You see any recipe I post on @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee