Sour Cream Pound Cake, Lemon Glazed

By MarieR

Old fashioned 10-inch Pound Cake.

Ingredients

• Poundcake:
• 1 cup (2 sticks) butter
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• Pinch salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 2 teaspoons lemon extract
• 1/2 teaspoon vanilla extract
• Lemon Glaze:
• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon lemon zest

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 the speed 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 I 1/2 hours, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes before transferring the cake to the rack to cool completely.
6. To make the glaze, combine the powdered sugar, lemon juice, and zest in a bowl, and beat until smooth. While the cake is still warm, poke holes into the surface with a skewer and drizzle the lemon glaze evenly over the cake.
Reprinted with permission from Pelican Publishing Company.