Sour Cream Lemon Pound Cake

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

I found this recipe in a dessert cookbook, and it's close to the lemon cake my BF's cousin makes. She's a pastry chef and always surprises us with a lovely lemon cake now and then.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Cream butter and sugar.
  3. Add eggs one at a time, beating well after each.
  4. Add lemon juice and rind.
  5. Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
  6. Pour into greased and floured 10-inch angel food pan (16-cup size).
  7. Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
  8. Cool 15 minutes before turning out on rack to cool.
  9. If desired, a lemon glaze can be poured over cake.
  10. Lemon Glaze:.
  11. Mix all ingredients together and beat until of spreading consistency.
  12. Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.
Most Helpful

4 5

Nice lemony flavor, but major baker error on my part! I suppose I failed to cream the butter and sugar enough because the cake is heavy, and I know I over baked it! Made for Photo Swap 2010 ~