INGREDIENTS:

1/2 Cup butter

3 Large Eggs

2 Tbsp Lemon zest

2 Tbsp freshly squeezed lemon juice

2 Tsp Vanilla

1 1/2 Cups all purpose flour

1/4 Tsp kosher salt

1/4 Tsp Baking soda

1/4 Tsp Baking powder

1/3 sour cream

Preheat oven to 325°F

Spray the baking loaf pan with a good non-stick spray. I like to use avocado oil spray and I find that this works best so that I don’t have to add parchment or flour. Use whatever you have on hand.

In a large bowl combine butter and sugar to cream. I like to use my stand mixer for this, but a hand mixer works just as well.

Cream butter and sugar at medium speed for about 5 minutes. Slowly add the eggs one by one while the mixer is going. Decrease the speed if needed to make sure that it doesn’t splatter everywhere.

Beat in the lemon zest, lemon juice and vanilla.

In a separate bowl combine all of the dry ingredients (flour, baking soda, baking powder and salt).

With the mixer on low speed add the dry ingredients mixture and add the sour cream. Mix until well combine on medium to low speed and scrape into prepared loaf pan. Level the batter well before it goes into the oven. Bake in preheated oven for 55-60 minutes or until toothpick comes out clean.

Allow to cool in the pan for at least an hour. Run a knife along the short ends and flip onto your serving plate. If you use the avocado non-stick spray, you won’t have to do this. it comes out easily.

Proceed to roll the fondant of your choice. You can buy store-bought or you can make your own. Tons of great recipes online and it’s super easy to make. Marshmallow, water, confectioner’s sugar and shortening.

Add the fondant to the pound cake and carefully trim and tuck until all of your edges are nicely covered. Brush the fondant with a little water and add edible glitter or color sugar like I used here.

Decorate with fresh flowers and serve with a nice tea or hot beverage of your choice.

Enjoy!