Pats Sour Cream Cake With Lemon Drizzle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My friend Pat brought this cake to me many years ago. It was warm, moist, with a lemon drizzle glaze, and I remember thinking it was heavenly. I still make it, have shared the recipe time and time again. A dear friend called me recently, she lost the recipe, and was frantic. Read more . With pleasure, I again shared this recipe. . Ingredients:
3 eggs |
2 cups sugar |
2 sticks unsalted butter |
1 cup sour cream |
2 cups softasilk cake flour |
1/2 teaspoon soda |
1/2 teaspoon salt |
2 teaspoons vanilla |
glaze |
1/2 stick butter, softened |
juice of one large lemon |
1 cup powdered sugar |
Directions:
1. With mixer, in mixer bowl, cream butter and sugar well
2. Then add eggs 1 at a time, beating well after each addition
3. Add sour cream and flour, which has been sifted with soda and salt
4. Add vanilla
5. Pour into a greased and floured Bundt cake pan
6. Bake at 350 degrees for 50-55 minutes or until brown
7. Cake will spring back when touched lightly
8. Glaze cake while hot
9. GLAZE
10. In large bowl, mix butter, lemon, juice and powdered sugar until smooth
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