LEMONY BUTTERY LEMONADE POUND CAKE

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  1 1/2 Cups Unsalted Butter, softened
• 2 Cups Sugar
• 5 Large Eggs'
• 3 Cups all purpose flour
• 1 tsp. baking Soda
• 1 tsp. Salt
• 3/4 Cup frozen Lemonade concentrate, thawed
• 1/2 Cup Sour cream
• 2 Tbsp. Lemon Zest
• Lemonade Glaze

Preheat oven to 325 degreees.  Spray a large bundt pan with baking spray with flour.

In a large bowl, beat butter with the sugar until smooth.  Add eggs, one at a time,, beating well after each addition.

In another bowl, sift together the flour, baking soda and salt  Gradually start adding the flour to the butter mix, alternating with the lemonade and the sour cream,.  Start and end by adding flour, then add the lemon zest.

Pour batter into the prepared pan, bake for about one hour, cake is ready when tooth pik comes out clean.  Once cake is cool, drizzle Lemon Glaze over it,

LEMONADE GLAZE

• 1/4 Cup Heavy Cream
• 2 Tbsp. Frozen Lemonade concentrate, thawed
• 2 Cups Powdered SuIgar

In a medium bowl, combine the Heavy Cream with the lemonade.  Gradually which in the powdered sugar, until smooth.

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