Sour Cream - Lemon Pound Cake

Recipe by byZula
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
YIELD: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
  • Combine flour, baking soda and salt in a bowl; stir well.
  • Beat the butter in a large bowl at medium speed until light and fluffy.
  • Gradually add the sugar and lemon extract, beating until well blended.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
  • Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
  • Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
  • Cool in pan for 10 minutes on a wire rack; remove from pan.
  • Combine 2 tbsp lemon juice and powdered sugar.
  • Drizzle glaze over top of cake.
  • SOUR CREAM POUND CAKE VARIATION.
  • Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
  • Substitute milk for the juice in the glaze.
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