Lemon Pound Cake

MAKING THE CAKE

For the Cake

4 lemons

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter

3 cups superfine sugar

6 eggs

1 cup sour cream

For the Glaze

2 lemons

2 cups powdered sugar

Directions :

Preheat oven to 300 F.

 (clean) lemons – only the yellow , not the white .

Chop the top and bottom of the lemons to reveal the flesh of the lemons and continue with carefully removing the rest of the pith.

Cut the naked lemons to small Cubes and remove seeds and put in a bowl.

In a small bowl, mix together sugar and the zest, cover and let it sit.

Add to a bowl the Baking soda, flour and salt, mix and let is sit.

In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.

Gently mix the rest of the ingredients, lemon juice and lemon cubes.

Grease a 16-cup tube pan. Transfer the mix to the pan.

Bake for about 30 minutes and test, bake longer if necessary.

Take out of pan and let cool down.

Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but GIGGLY.

Pour the glaze over the cake and let it harden.