Lemon Pound Cake Loaves

With spring here and warmer weather right around the corner, I love the fresh summer fruits but I also love the fresh tart flavor from lemons! I made this on a dreary, rainy day and all of those tart summer flavors really came through! This is another great recipe from Taste of Home Magazine! Next time the only change I would make is adding a little more lemon zest into the batter. This recipe calls for the loaves to be made in two mini loaves so it’s great to share too!!

INGREDIENTS
1/2 cup of butter, softened
1 cup sugar
2 large eggs
1 teaspoon fresh grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream

ICING
3/4 cup confectioners sugar
1/2 teaspoon grated lemon peel
1 Tablespoon lemon juice

DIRECTIONS
Preheat oven to 350 degrees. Grease and flour two 5 3/5 x 3 x 2 inch loaf pans. In a large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl whisk together flour, salt, baking soda. Add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared baking pans, bake 40 minutes or until toothpick inserted in the center comes out clean (my baking time was slightly longer).  Cool in pans for about ten minutes before removing from the pans and cooling completely on a baking rack. In a small bowl mix the icing ingredients together and spoon over loaves when they are cool.

TO MAKE ONE LARGE LOAF
Make batter as directed.  Transfer to a greased and floured 8 x 4 inch loaf pan. Bake in preheated 350 degree oven for 45 minutes or until toothpick inserted in the center comes out clean. Oven time may vary.  Proceed as directed.

Enjoy!