Classic Lemon Pound Cake

                                                  Classic Lemon Pound Cake
                                          (from Cook's Country Blue Ribbon Desserts)

CAKE:

  1 3/4 cups all-purpose flour

  1/2 tsp. baking powder

  1/2 tsp. salt

  1/4 cup sour cream

  1 1/2 Tbsp. grated fresh lemon zest

  1 1/2 Tbsp. fresh lemon juice (2 lemons)

  1 cup plus 2 Tbsp. granulated sugar

  16 Tbsp. (2 sticks) unsalted butter, softened

  5 large eggs, at room temp.


1. FOR THE CAKE:

    Adjust oven rack to the middle position, and heat oven to 325 degrees.

    Grease and flour a 9 by 5-inch loaf pan. Sift the flour, baking powder and 
    
     salt into a bowl. Stir the sour cream and lemon juice together in a second 

     bowl.

2. Toss the granulated sugar and lemon zest together in a large bowl. Add the 
     
    butter and beat with an electric mixer on medium-high speed until light and 

   fluffy, 3-6 minutes.Scrape down the sides of the bowl.

  

  Beat the eggs in a small bowl, and add them in three additions, mixing until 

  smooth and scraping down the bowl after each addition (the mixture will

  begin to look curdled). 

  Reduce the mixer speed to low, and add 1/3 of the flour mixture, followed by 

  half of the sour cream mixture. Repeat with half of the remaining flour

  mixture and the remaining sour cream mixture. Beat in the remaining flour

  mixture until combined. Scrape down the bowl, then mix on low speed

  until smooth, about 30 seconds.

  3. Scrape the batter with a spatula into greased and floured loaf pan.

     Smooth the top of batter. Bake until golden brown, and a toothpick 

     inserted in the center comes out clean, about 55-70 minutes.

  4. FOR THE SYRUP:

      1/4 cup granulated sugar

      1/4 cup fresh lemon juice

      Stir the granulated sugar and lemon juice together in a saucepan over

      medium-high heat until the sugar dissolves. Bring to a simmer, cook

      for 2 minutes, then remove from the heat and set aside.

  5. Let the cake cool in the pan for 10 minutes, then flip it out onto a wire 

      rack. Turn the cake right side up, brush the top and sides of the warm

      cake with the syrup, and let the cake cool completely...about 2 hours.

     6. FOR THE GLAZE:

         1/2 cup confectioner's sugar

         1 Tbsp. fresh lemon juice

         
      Whisk the confectioner's sugar and lemon juice together in a bowl until 
    
      smooth. Spread the glaze over the cake, allowing some to drip over the 

      sides. Let the glaze set for about 15 minutes before serving.

      Serves 8-10 people.