Lemon Poke Pound Cake

I have always had a sweet tooth for as long as I can remember.  My mom always said I got it from my dad, but I think it runs in the family.  I remember going to my Grandma Coy's (my dad's mom) when I was younger and she always had sweets.

I found this recipe ( http://www.pauladeen.com/recipes/recipe_view/sour_cream_pound_cake/  )one day when we didn't have anything sweet in the house.  It was something that looked simple & I had all the ingredients on hand.  I did make a few changes to the original recipe to make it my own and give it some flavor.

This cake is airy, light, fluffy and simply delicious!  I know it sounds weird to use sour cream in a cake, but don't be scared.  Sour cream is flavourless and is what makes this cake so moist.  By not over mixing the batter (which most people do), it makes it light & airy.  Cakes usually become dense because the batter is over mixed and all of the air is removed.

Enjoy! <3

Lemon Poke Pound Cake

1 Tbsp Lemon Extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cup sugar 1 cup butter, room temperature
1 1/2 cup all-purpose flour

Icing

1 Cup Confectioners Sugar
1 Tbsp Butter
1 Tbsp Milk
1 Tsp Lemon Extract

Directions

Preheat oven to 350 degrees F.

1. In a large mixing bowl, cream the butter and sugar together.

2. Add the sour cream and mix until incorporated.

3. Add eggs, beating in 1 egg at a time making sure it is incorporated.

4. Add lemon extract.

5. Sift the baking soda and flour together.

6. Slowly incorporate the flour mixture into the wet batter (I usually do it in 1/3) (DO NOT OVER MIX, just mix until ingredients are blended)

7. Pour the mixture into a greased and sugared cake pan.

8. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

9. To make icing, combine powdered sugar, butter, milk, & lemon extract, mix until combined.

10. When cake is out of oven poke holes in it (I used my thermometer) and pour icing over while cake is hot!