Menu Enter a recipe name, ingredient, keyword...

Sour cream poundcake with lemon glaze

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 1 cup butter
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all purpose flour
  • Pinch salt
  • 1/4 tsp baking soda
  • 1 cup sour cream
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • Lemon glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp lemon zest

Details

Servings 12
Cooking time 1mins

Preparation

Step 1

1. Preheat the oven to 325. Grease and flour a 10 inch tube pan
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat at low speed with a mixer for 1 minute, stopping to scrape the sides of the bowl. Increase mixer to medium and beat for 2 minutes.
3. In a separate bowl, mix the flour, salt, and baking soda.
4. In another bowl, mix the sour cream and extracts. Alternately add the flour and the sour cream mixtures to the batter until both are fully incorporated.
5. Pour the batter into the prepared pan, and bake for 1 1/2 hours, or until a toothpick comes out clean from center. Cool cake in pan for 0 mins and then transfer to wire rack to cool completely.
6. To make the glaze, combine powdered sugar, lemon juice, and zest in a bowl and beat until smooth. While cake is still warm poke holes into surface with a skewer and drizzle lemon glaze over the cake.

You'll also love

Review this recipe

Double lemon spritz cookies Magic Lemon Squares