I thought my lemon pound cake was the best ever until Melissa's Lemon Walnut-Sour Cream Pound Cake recipe was chosen for this week's SMS. How do you describe perfection? Moist, sweet, tart, wonderful lemony aroma, dense and shiny (the lemon glaze adds a shiny outer surface). The lemon pound cake was sliced into thick pieces then cut in half to be arranged on plates. The slices did not make the plates =).
Raeann of Basically, Baby Boots chose this delicious recipe and a big thank you goes out to her and Melissa.
I did use pecans instead of walnuts (what was on hand) but the rest of the ingredients were followed per recipe. Half of the slices were boxed up and sent UPS to my Mother-in-law in Chicago. I am hoping the package gets to her home before the cake loses any moistness.
I think those of us who love to bake understand the necessity of fresh ingredients. We develop an appreciation for flavor and know when we taste the difference from taking a short-cut.
The lemon pound cake whipped together, filling the mixing bowl full of fluffy batter.
My lemon bread pan enhanced the outer surface to get darker then I would have preferred. Melissa's lemon glaze added an extra sweet/tart lemon flavor, putting this pound cake over the top. So Good!
Sharing was a must or I would have nibbled half of the loaf all by myself. Thank you Raeann for choosing a recipe that will forever be a part of my treasured recipes. 
