Lemon Pound Sandtorte Cake

2 sticks butter

3 c. white sugar

6 eggs

1 c. sour cream

3 c. flour

¼ tsp. baking powder

1½ tsp. vanilla

1 tsp. almond extract

Zest of 1 lemon

6 tsp. fresh lemon juice

Preheat oven to 350°F. Grease and flour a Bundt pan. Cream butter. Add sugar a little at a time; beat until light colored. Add eggs, one at a time. Add sour cream and vanilla, almond extract, lemon zest and lemon juice. Mix flour and baking powder together and add to creamed mixture slowly. Bake for 1 hour and 25 minutes, but begin checking at 1 hour and 10 minutes. Over-cooking can make it dry and under-cooking can make it fall.

Glaze

Juice of one large lemon

Zest of one lemon

2¼ c. powdered sugar

Mix together and drizzle over top of cake. Korean recipes are not for those cooks who want a fast meal. The preparation time can be tedious. This is why I would do the preparation on a weekend so they can be enjoyed during the week.

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