Lemon Pound Cake

On Sunday, I thought it would be nice to have a lemon pound cake with fresh strawberries. I’m going to miss summer fruit when it becomes out of season in a few weeks, so I’m trying to pack in as much of it as I can! This is a light in texture cake with a lovely lemon glaze on top. Strawberries make a perfect pairing!

• 1 stick butter, room temperature
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon extract
• 2 large eggs
• 2 tablespoons lemon juice
• 2 tablespoons sour cream
• 1 1/4 cups + 2 tablespoons flour
• 1 1/2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk

Glaze:

• 1 cup confectioner’s sugar
• 3 tablespoons lemon juice

1. Preheat the oven to 350º and grease a loaf pans with nonstick cooking spray.
2. In large bowl, beat butter and sugar until light and fluffy.
3. Add the lemon zest, lemon extract, and eggs. Beat until well combined.
4. Add the lemon juice and sour cream. Mix until combined.
5. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
6. Add half the dry ingredients to the butter mixture and mix until combined. Pour the milk into the bowl and mix. Add the remaining flour mixture.
7. Pour into prepared pan and bake to 45 to 55 minutes, testing with a toothpick.
8. Let cool in pan for 15 minutes, then remove to cool completely on a wire rack.
9. Whisk the confectioners sugar and lemon juice to make the glaze, pour over cake and let it set.