Sour Cream-lemon Pound Cake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 18 |
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This cake will weaken your knees if you like lemons. My first pound cake, ever, made for the first time yesterday. Recipe from Cooking Light 2001. Ingredients:
cooking spray |
3t dry breadcrumbs |
3 1/4c all-purpose flour |
1/2t baking soda |
1/4t salt |
1/4c butter, softened |
2 1/2c granulated sugar |
2t lemon extract |
3 large eggs, room temperature |
1 1/2t grated lemon rind, about 2 lemons |
1/4c fresh lemon juice, divided |
1 (8oz) carton sour cream, low-fat |
1c powdered sugar |
Directions:
1. Preheat oven to 350*.
2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add granulated sugar and lemon extract, beating until well blended. Add eggs, one at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake at 350* for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Mine took just 1 hour. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack. Combine 2 tablespoons lemon juice with powdered sugar. Drizzle glaze over top of cake.
5. 323 calories per serving; 29% from fat.
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