Lemon Sour Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. 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 |
lemon glaze |
Directions:
1. Place first 9 ingredients in a 4-quart 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° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze.
3. Note: For testing purposes only, we used a KitchenAid mixer.
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