Semi Lemon Pound Cake

It’s not a true pound cake-but close….

So go pick all those lemon off your neighbor tree and go for this.

It’s good.

Real good.

This one made it’s first appearance on Super Bowl Sunday, wrapped in whipped cream and layered with lemon curd in the middle. The eaters- they were wowed even after the 1 pounds of cheese that was wrapped in cabs and called appetizers. Just days after the first appearance this cake took bunt form and got a luscious coat of lemon glaze for a birthday at work.

Lemon (semi) Pound Cake

yields two 9×5″ loaves or one large bunt or one 9×13, or one normal bunt and  six cupcakes

3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

2 3/4 cups sugar

1 1/2 cups butter softened

Zest from 1 lemon

1 teaspoons vanilla extract

1 tablespoon lemon extract

6 large eggs

1 cup sour cream

2 tablespoons of oil

¼ cup lemon juice

Preheat the oven to 350°F. Spray whatever pans you are using with

non-stick or line with parchment.

Cream the sugar, butter and zest together until light and fluffy.

Add the vanilla and lemon extract

Add each egg one at a time until well blended

Mix in the sour cream, oil and lemon juice until blended

Sift together: flour, baking powder, and salt. Add the flour mixture.

Mix on medium speed for one minute.

60-75 minutes. Or until it’s golden on the top and done in the middle

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