Lemon and Sour Cream Pound Cake with homemade Lemon Curd

Amazing is the word that describes this ultra moist and extremely lemony pound cake.   Topped with delicious homemade Lemon Curd, you will be saying "welcome spring" with this recipe.   I loved working with the lemons as my entire kitchen smelled so good!

Lemon and Sour Cream Pound Cake with homemade Lemon Curd

Ingredients - Pound Cake:

• 3 C cake flour
• 1/2 t baking soda
• 1/2 t salt
• 1 C or 2 sticks unsalted butter, room temperature
• 3 C sugar
• 6 eggs, room temperature
• 1/2 C fresh lemon juice
• 2 T grated lemon peel
• 1 C sour cream

Preheat oven to 325 degrees.   Grease 2 loaf pans and then dust with flour, set aside.   Sift flour, soda and salt together in a medium bowl.   In a mixer, beat butter until fluffy.   Add sugar and continue to beat for 5 minutes.   Add eggs, one at a time, beating until combined after each one.   Add lemon juice and lemon peel.   Next beat in flour, about 1/2 C at a time, until incorporated.   Gently mix in sour cream and transfer batter to pans.   Bake for 1 hour 20 minutes or until inserted toothpick comes out clean.   Cool for 15 minutes then turn out of pan.

Ingredients - Lemon Curd:

• 2 C sugar
• 6 large eggs, lightly beaten
• 1/4 C grated lemon rind
• 3/4 C fresh lemon juice
• 3/4 C butter, room temperature

In a double boiler, add sugar, eggs, lemon rind and lemon juice.   Cook, stirring constantly, until mixture thickens and coats the back of your spoon.   Add butter, one tablespoon at a time and whisk until blended.   Chill, then garnish each piece of pound cake the with curd.