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Ingredients
| granulated sugar: 3 cups |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/4 tsp |
| baking soda: 1/4 tsp |
| salted butter: 1 cup (softened) |
| sour cream: 1 8oz container |
| eggs: 6 (large) |
| lemon juice: 2 Tbl |
| vanilla extract: 1/2 tsp |
| powdered sugar (unsifted): 1 cup |
| lemon juice: 2 Tbl (fresh) |
| vanilla extract: 1/2 tsp |
| lemon peel: 1 tsp (optional) |
Lemon Sour Cream Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
1 serving(s)
Tags
- 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.
- 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.
- Drizzle evenly with Lemon Glaze.
- Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.