Lemon Sour Cream Pound Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method. Ingredients:
3 cups sugar |
3 cups all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1 cup butter, softened |
1 (8 ounce) container sour cream |
6 large eggs |
2 tablespoons lemon juice |
1/2 teaspoon vanilla extract |
1 cup powdered sugar |
2 tablespoons fresh lemon juice |
1/2 teaspoon vanilla extract |
1 teaspoon grated lemon rind (optional) |
Directions:
1. Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
2. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
3. Drizzle evenly with Lemon Glaze.
4. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.
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