Sour Cream Lemon Pound Cake
Sour Cream Lemon Pound Cake
Submitted By: RecipeRodeo.com
Recipe Type: Dessert
Ingredients
- 3 sticks of unsalted butter, softened
- 2⅔ cups sugar
- 6 eggs
- 1 cup sour cream
- 2 tsp lemon extract
- lemon zest from 2 fresh lemons
- 3½ cup flour
- ½ tsp salt
- Lemon Glaze:
- ⅓ cup fresh lemon juice
- ½ cup sugar
Instructions
- Preheat oven to 350 degrees.
- sift flour and salt and set aside.
- Cream butter and ⅓ cup sugar until light and fluffy, add lemon zest, lemon extract, and remaining sugar ⅓ cup at a time, beating after each addition.
- When mixture is fluffy, add eggs one at a time and beat for 6 minutes.
- Add flour mixture alternately with sour cream, ending with flour.
- Beat untill light and fluffy.
- Spoon into greased and floured bundt cake pan.
- Bake for 1 hour or until top is deep golden brown and cake springs back to the touch.
- While cake is baking mix together sugar and lemon juice for glaze. Stir occasionally to dissolve sugar.
- Cool cake in pan on wire rack for about 15 minutes, invert from bundt pan onto wax paper or cookie sheet.
- Drizzle glaze all over the cake.
- Allow to coll completely before serving.