I have a major sweet tooth; I blame it on being a Libra, that stance does not hold up too well by the way with my health conscious friends. So to spread a little sweetness on this Friday the 13th, I wanted to share one of my favourite pound cake recipes with you. This recipe is from Art Smith who used to be Oprah’s personal chef and who is also the owner of the restaurant, Table 52 in Chicago.
Let me know how it turns out 
Gina
Lemon Sour Cream Pound Cake:
by Art Smith
Sour cream is the secret ingredient in many a pound cake. This one is based on a lemon pound cake recipe from my family’s recipe collection.
Servings: Makes 12 servings
Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter , at room temperature
- 3 cups sugar
- 6 large eggs , at room temperature*
- 1 teaspoon vanilla
- Grated zest of 2 lemons
- 1 cup sour cream , at room temperature
- 1 cup fresh lemon juice
- 2/3 cup sugar
- 1/4 cup water
- Zest of 1 lemon
Directions:
Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.
Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.
Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely.
Recommended technique: If a recipe calls for room temperature eggs, place the uncracked eggs in a bowl of hot water for 5 minutes so they can lose their chill.
