LEMON POUND CAKE(TATES)

By cuznvin

FREEZES WELL. TATES

Ingredients

• 2 3/4 CUPS FLOUR
• 1/2 TEAS BAKING SODA
• 3/4 TEAS SALT
• 1 CUP BUTTER, SOFTENED
• 2 1/2 CUPS SUGAR
• 1 TEAS VANILLA
• 1 TBLS LEMON ZEST
• 5 LARGE EGGS
• 1 CUP SOUR CREAM
• 1/2 CUP LEMON JUICE
• GLAZE
• 1/2 CUP LEMON JUICE
• 1/2 CUP SUGAR
• 1/4 CUP WATER

Preparation

Step 1

PREPARE 10 INCH BUNDT. SPRAY WITH PAM AND SPRINKLE WITH GRANULATED SUGAR.

CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD VAILLA AND ZEST. ADD EGGS ONE AT A TIME. MIX SOUR CREAM AND LEMON JUICE TOGETHER. ADD FLOUR AND SOUR CREAM MIXTURE ALTERNATELY. SPPON INTO PAN. BAKE 1 HOUR.

GLAZE:

MIX ALL INGREDS IN SAUCEPAN. COOK OVER LOW HEAT UNTIL SUGAR DISSOLVES. TURN THE HEAT UP TO MEDIUM AND COOK UNTIL SYRUPY. DONT OVERCOOK OR IT WILL TURN BROWN.

COOL CAKE 10 MINS. INVERT ON TO PLATE. POUR GLAZE OVER CAKE AND LET COOL.