Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake

Preheat oven to 160°C/fan 140°C/325°F. Grease 10-inch tube or bundt pan. Dust pan with flour; tap out excess flour.

Sift flour, baking soda and salt into a bowl - combine well.

Using an electric mixer, beat butter in large bowl at medium speed until fluffy.

Gradually add sugar and beat 5 minutes.

Add eggs 1 at a time, beating just until combined after each addition.

Beat in lemon juice and peel.

Using a wooden spoon or rubber spatula, fold in the flour mixture.

Mix in the sour cream. Transfer batter to prepared pan.

Bake cake until skewer inserted near center comes out clean, about 1 hour 30 minutes.

Let cake cool in pan on rack 15 minutes. Turn out cake onto a rack.

Carefully turn cake right side up on rack (if using tube pan) and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

*For the glaze:

Combine the icing sugar and lemon juice. If it's too thick, add water a little at a time to get a pouring consistency.

Once cake is completely cool, drizzle with the lemon glaze.