You’re gonna back after all


3 cups of cake flour (sifted)
2 cups of sugar
6 eggs (brown eggs are better)
1 and a half cups of oil (Or 3 sticks of soften butter if that’s your preference)
8 oz. sour cream
1 tbs lemon extract
1 tbs vanilla extract
1 stick of butter
1 box of confectioners sugar
2 tbs fresh lemon juice

Cream oil (or three stick soften butter) and sugar on high speed for 3 minutes
Add eggs one at a time and blend 1 minute for each egg
Add lemon and vanilla flavoring
Add sour cream and blend batter well until it thickens
Add 3 cups sifted cake flour
Add batter to a greased and floured flute pan and place on the middle rack in a COLD OVEN on 350 degrees for about 55 to 60 minutes. Use toothpick to in the center to check for doneness

Once cake is out of oven let it sit for about twenty minutes before transferring it to a wire rack to cool. Once cake is cooled which should take about a little over an hour, pour glaze over top of cake but make sure the glaze is luke warm.

Melt butter on low heat in a small pot
Add confectioner’s sugar and use wire whisk to smooth out
Add fresh lemon
Add regular milk or evaporated milk to thin out, if necessary. Typically, this won’t be necessary


This pound cake recipe can be used for any other type of pound cake.