LEMON DELIGHT POUND CAKE

If you are a lemon lover like I am, you will enjoy this pound cake. It is from my Sweet Kathleen's Cookbook and it is rich, dense and moist. The glaze is lemon white chocolate and is so yummy. So pucker up, and if the weather cools down a bit, please be sure to give it a try. I don't think you will be disappointed.

Cake
3 c. all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
4 T. lemon juice
1 tsp. lemon extract
1 T. grated lemon peel
6 lg. eggs, room temperature
1 c. sour cream
2 T. heavy cream

White Chocolate Lemon Glaze
¼ c. milk
5 T. butter
½ c. granulated sugar
1 tsp. lemon extract
1 c. white chocolate chips

Preheat oven to 325ºF. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour. Sift together the flour, baking soda and salt. Sift again. Set aside.
In large mixing bowl cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the lemon juice, lemon extract and lemon peel. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.
Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Remove from the pan and place the cake on a wire rack and allow to cool completely. Pour glaze over cooled cake. Serves 16.
Prepare glaze: In saucepan bring milk, butter, and sugar to boil over medium heat. Remove from heat and whisk in the lemon extract and the chips until the chips are melted. Strain mixture through mesh strainer and cool about 3 minutes before using.