Zest up your life with some of this Lemon Pound Cake made by my talented Facebook fan, Paula Crisler from Chicago!

3 sticks of unsalted butter
3 cups sugar
3 cups cake flour
6 eggs
1 1/2 tsp baking powder
1 tablespoon lemon zest
2 tsp lemon extract
1 tsp vanilla extract
1 cup of butter milk
1 cup of sour cream
1 tsp salt

Preheat oven to 350 degrees. Sift flour and baking powder and salt in bowl. Set aside. Combine butter, sour cream, lemon zest, and egg yolk one at a time. Set aside egg white and whip and add in at end. Add in flour 1/2 cup at a time alternating with butter milk until combined then put in egg whites fold in. Bake at 350 degrees for 1 hour.

Lemon cream cheese icing:
1 stick of butter
1 8oz cream cheese
2 tbsp of fresh lemon juice
4 to 5 cups of powdered sugar
1 tablespoons lemon zest to put on top of cake

Recipe by Paula Crisler from Chicago.