This deliciously moist pound cake is filled with tangy lemon flavor!
1 lb (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons lemon extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 lb (2 cups less 3 tablespoons) cups sour cream, room temperature
1/4 cup lemon juice
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running, add each egg one at a time, beating until fully incorporated. Add 2 cups of flour, beating until it just disappears. Beat in sour cream and lemon juice, then beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds at medium speed. Pour batter into prepared tube pan and gently shake to settle. Place on middle rack of oven with a baking sheet. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Lemon Glaze
2 cups powdered sugar
1/3 cup lemon juice
Beat sugar and lemon juice with an electric mixer. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Pour over cooled cake.
