Lemon Sour Cream Pound Cake

By mirving

Ingredients

• LEMON GLAZE:
• 3 cups sugar
• 3 cups flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 cup butter, softened
• 8 oz sour cream
• 6 large eggs
• 2 tblsp lemon juice
• 1/2 tsp vanilla
• 1 cup powdered sugar
• 2 tblsp lemon juice
• 1/2 tsp vanilla

Details

Servings 1

Preparation

Step 1

Place first 9 ingredients in a 4 quart mixing bowl in that order. Beat at low speed 1 minute. Stop and scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured bundt or tube pan. Bake at 325 for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and cool on wire rack. Combine glaze ingredients until smooth and drizzle evenly over cake.