for the house wife in you...who me? yes you. couldn't be. then who?

This is a pound cake recipe that we're into. If you end up making it and then you find yourself offering a slice to someone, we suggest you punch them in the arm as you ask, "do you want to try some of my POUND cake?"...in the similar style of sighting a punch buggy. Violence plus cake...mmmm...delicious. Ps, this recipe is from this show we check out from time to time on the Food Network called SUGAR.

Ingredients:
Cake Part
3/4 cup unsalted butter, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1 tsp finely grated lemon zest
2 large eggs room temperature
1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp baking soda
1 tsp fine salt
1/2 cup full-fat sour cream...(try substituting yogurt or cottage cheese for this part if you're not feeling the sour cream)

Topping Part
2 tbsp light brown sugar, packed
1 1/2 tbsp all-purpose flour
1 tsp ground cinnamon
1 1/2 tbsp unsalted butter, melted

Directions:
Cake Part
1) Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
2) Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.

Topping Part
1) For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely