Poor Ole Plain Jane Poundcake

Penny has been making this lemony pound cake for many years. If she brings it to a party it does look a little wallflowery next to flashy desserts like chocolate mousse cake or cheesecake topped with giant strawberries. But sometimes you have to look beyond the glitz to find the real thing. Poor Ole Plain Jane Poundcake never disappoints. It's the kind of dessert that your grandmother would have baked if she was that kind of grandma. Penny's comments are in the Notes below.

This is the first of Penny's wonderful recipes. Ricka Cooks will be featuring many more.

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan

2 cups flour, plus additional for pan

1 1/4 cups sugar

4 tsps. grated lemon zest (about 3 lemons)

3 eggs

1 tsp. vanilla extract

1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. kosher salt

3/4 cup sour cream

1/2 cup confectioner' sugar

1/2 cup fresh lemon juice

Preheat the oven to 350 degrees. Butter and flour a 9 by 5 by 3 inch loaf pan. Using an electric mixer, in a large bowl cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

In a medium bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.

Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake, which is still in the pan. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

Serves 8

Notes: Penny writes that "the confectioners' sugar helps the appearance" and "raspberry ice cream is good with it- but I prefer it PLAIN!"

The cake freezes very well.