Sour Cream Lemon Pound Cake

Recipe by VickyJ
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Cream butter and sugar.
  • Add eggs one at a time, beating well after each.
  • Add lemon juice and rind.
  • Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
  • Pour into greased and floured 10-inch angel food pan (16-cup size).
  • Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
  • Cool 15 minutes before turning out on rack to cool.
  • If desired, a lemon glaze can be poured over cake.
  • Lemon Glaze:.
  • Mix all ingredients together and beat until of spreading consistency.
  • 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.
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