Old-Fashioned Lemon Pound Cake -For medicinal pourposes only

Have you ever been in the mood for a no frills, no hassle desert? The kind of dessert you can meditate with. You know, plain old-fashioned pound cake. Do you ever want to just sit all alone in the kitchen while you dunk your pound cake in an ice-cold glass of milk with no one to know that you just broke your New Years Resolution? Well this is that kind of pound cake.
Note: It has even better medicinal properties when served with a large scoop of ice cream.

2 sticks of butter
3 cups sugar
6 large eggs
1 tsp vanilla extract
Grated rind of 1 lemon
2 tbsp lemon juice
3 cups flour
½ tsp salt
1/4 tsp baking soda
1 cup sour cream
Confectioners sugar for dusting

Using a mixer cream sugar and butter until light and fluffy. Mix in eggs 1 at a time. Add vanilla, lemon rind and lemon juice and mix until combined.

In a separate bowl combine flour salt and baking soda. Add 1/3 of flour mixture to batter then add ½ of the sour cream. Repeat until done.

Pour batter into a buttered and floured tube pan. Bake at 325 degrees for 1 ½ hours. Cool the cake for 15 minutes in the tube pan on a pastry rack then remove from pan and continue cooling the cake on the pastry rack to room temperature. Dust with confectioners sugar. This cake gets better on the second and third day, if it lasts that long.


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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