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  • Lemon Sour Cream Pound Cake

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    Lemon Sour Cream Pound Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. sugar
    • 3 c. all-purpose flour
    • 1/4 tsp salt
    • 1/4 tsp baking soda
    • 1 c. butter softened
    • 1 ct lowfat sour cream - (8 ounce)
    • 6 lrg Large eggs
    • 2 Tbsp. lemon juice
    • 1/2 tsp vanilla extract
    • 1 c. powdered sugar
    • 2 Tbsp. fresh lemon juice
    • 1/2 tsp vanilla extract
    • 1 tsp grated lemon rind (optional)

    Directions

    1. Place first 9 ingredients in a 4-qt mixing bowl (in which order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 min. Spoon batter into a greased and floured 10-inch tube pan.
    2. Bake at 325 degrees for 1 hour and 30 min or possibly till a long wooden pick inserted in center comes out clean. Cold cake in pan on a wire rack 10 min; remove from pan, and cold on wire rack. Drizzle proportionately with Lemon Glaze.
    3. For Lemon Glaze: Stir together first 3 ingredients and, if you like, lemon rind till glaze is smooth. (
    4. Makes about 1/3 c.)
    5. This recipe yields 1 (10-inch) cake.
    6. Comments: A large heavy-duty mixer is the secret to this one-step mixing method. For testing purposes only, we used a KitchenAid mixer.
    7. Yield: 1 cake

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