Who Wants Cake?

I've been flipping through my cookbooks and pining over all the Autumn inspired recipes. (Thanks, San Francisco, for this despicable ahem! Summer weather!) You know things are bad when the urge to make cake, only in order to stand warmed and cozy beside the oven, is the first thought upon waking to yet another dreary, foggy, pea soup day.

I'm justifying this post because TA DA! it's lemon pound cake, and it seems to harness those last days of summer, while hinting at the warm buttery goodness just around the corner. (Yes, it's nearly September! Meaning, it's basically the week before Christmas.)

This is the perfect cake to drop off at your neighbor's door, bring to tea with the girls or nibble in the kitchen, justifying each dirty fork as you pop them in the dishwasher, one by one..."my LAST bite!"

Here's what you'll need...

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

3 cups sugar

6 eggs, room temperature

1/2 cup fresh lemon juice

2 tablespoons grated lemon peel

1 cup sour cream

The Glaze is easy...

1 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

And here's how to do it...

Preheat oven to 325°F. Line two loaf pans with parchment paper.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Be gentle. Transfer batter to prepared pan.

Bake cake until tester inserted near center(s) comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Once cool, drizzle with glaze. Yum!

xoxo

{ Lady of the House }