Lemon Pound Cake

Pound cake is pretty much a southern desserts staple, and most everyone makes it a little differently. Most pound cake recipes produce a dense, heavy cake, but a few create a lighter cake. Of course, pound cakes come in a variety of flavors, too. This one is a lemon pound cake recipe.

Holle’s Lemon Pound Cake recipe

What you’ll need:

• 2 sticks butter, softened
• ¼ cup Crisco
• 3 cups granulated sugar
• 6 large eggs
• 5 tablespoons lemon juice
• ½ teaspoon lemon extract
• 1 teaspoon vanilla
• 3 cups plain flour
• Dash salt
• ½ teaspoon baking soda
• 1 cup sour cream
•  yellow food coloring (optional)

Directions: Preheat oven to 350 degrees. Place butter, Crisco, and sugar in a large bowl and beat until fluffy. Add one egg at a time and beat mixture after each.

Add lemon juice, lemon extract, and vanilla and stir. Add sour cream and mix in.

In a separate bowl, mix together flour, salt, and baking soda. Gradually add flour mixture while beating, but don’t overwork.

Pour batter into a greased and floured tube pan. Bake for about an hour.

Moist lemon pound cake