1 cup butter at room temperature
3 cups flour
3/4 cup sour cream
1/2 cup fresh lemon juice (should use fresh but I didn't have any so bottled it is!)
1 1/2 teaspoons salt
1 ts baking powder
1 1/2 cups sugar
5 large eggs
1 tbs vanilla extract
1 heaping tbs poppy seeds
Preheat oven to 350 degrees,
Butter and flour or spray two loaf pans or a bunt pan. Set aside.
In a small bowl or measuring cup combine lemon juice and sour cream, set it aside.
In a medium bowl, whisk together flour, salt, and baking powder, set it aside.
With an electric mixer, cream butter and sugar until light and fluffy.
Add the vanilla extract.
Add eggs, one at a time, beating well after each addition. *Important for a pound cake, don't be stingy on the beating. You can always do this by hand as well, I did it for a few years before buying a mixer and is a great arm workout!
With mixer on low, add flour mixture in three parts alternately with the sour cream mixture.
You will begin with the flour and end with the sour cream. This isn't bread so don't over mix! You want a soft delicate cake, not a tough one.
Add the poppy seeds and give it a good turn with a spatula.
Divide batter evenly between pans; smooth tops. Or dump it in one big swoosh if you are using a bundt pan.
Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if it's browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing (if your kids let you, mine never do)
When it's cooling I make the glaze.
2 cups confectioners' sugar
3 to 4 tablespoons fresh lemon juice (or bottled ;-)
Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.