Saturday Afternoon Quickie - Dreamy Lemon Pound Cake

Summertime quickies are the best! ;)

It's summer....it's HOT....let's make dessert ~
My Oma adored pound cake.  In her fridge, come hell or high water, you'd find a bakery fresh, chilled pound cake ready for the daily Kaffee und Kuchen.
To this day, I can't make it through a month without sinking my teeth into a piece of pound cake - whether I purchase it or make it (WAY BETTER), it just has to happen.
The recipe I'm sharing with you today is fool-proof...delicious...and addictive. :)  Enjoy!

Dreamy Lemon Pound Cake *inspired by Allrecipes* serves 10-15
2 sticks (1 cup) salted butter, softened
3 cups sugar
6 eggs
5 TBL. FRESH lemon juice
1 TBL. grated lemon peel
1 tsp. pure lemon extract
3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1 1/4 cups sour cream

In your KitchenAid mixer or a large bowl, cream the sugar and butter until light and fluffy.
Then, add your eggs one at a time.
Next, add the lemon juice, grated lemon peel, and lemon extract.  Combine well.
In a separate bowl, combine the flour, baking soda, and salt.  Now add it to the creamed mixture alternately with the sour cream.  Mix until just combined - don"t over do it!
Pour into a greased and floured (hello, I used Baker's Joy and it worked perfectly!) fluted tube pan.
Bake at 350° degrees F for 55-60 minutes or until a toothpick or cake tester comes out clean.
Let cool for about 10-15 minutes, then remove to a plate lined with wax paper.
Let cake cool completely before serving - and personally, I think pound cake tastes better the next day. ;-)

Thanks for the QUICKIE (wink!), I'll see ya next week!