Lemon Pound Cake with Candied Lemon Walnut Frosting

Well, here it is, the second cake.  I’ve never worried about Friday the 13th before, but this was a bad baking day.  It’s nice to blame it on something else.  This is a dense cake, loaded with lemon flavor.

Cake:
1/2 cup butter, softened
3/4 cup sugar
zest of 1 lemon
2 eggs, beaten
1/2 cup sour cream
juice of 1/2 lemon
1/4 cup milk
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 375°. Cream butter, sugar and lemon zest.  Beat in eggs, sour cream, lemon juice, and milk.  Mix in flour, baking powder, baking soda, and salt.  Pour into prepared cake pan (8 inch round, square or equivalant).  Bake for 30-40 minutes or until pick inserted comes out clean.  Cool.  Poke very small holes all over cake with pick.

Syrup:
3 Tbl water
juice of 1 lemon
1/4 cup sugar
Bring water, lemon juice and sugar to boil.  Slowly pour hot syrup over cake, letting it soak in.  Cool completely before frosting.

Frosting:
3 Tbl lemon juice
1/4 cup butter, softened
2½ cups powdered sugar
milk
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped walnuts

Beat lemon juice, butter, and powdered sugar with electric mixer, adding enough milk to make desired spreading consistancy.  Mix in candied lemon and walnuts.  Spread on cake.  Sprinkle with more chopped nuts.

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