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Lemon Sour Cream Pound Cake

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Lemon Sour Cream Pound Cake

INGREDIENTS:Cake

  • 3 cups all-purpose flour
  • 1 (3.4-oz) package instant lemon pudding
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1-1/2 cups butter room temperature (3 sticks)
  • 2-3/4 cup sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 8 ounces sour cream
  • 2 Tbsp lemon zest

Glaze

  • 1-1/2 cups powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp butter melted

INSTRUCTIONS:

  1. Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
  2. Sift together the flour lemon pudding mix salt and baking soda. Set aside.
  3. Cream together butter sugar and vanilla. Beat for 2 to 3 minutes or until light and pale yellow in color. Add the eggs one at a time beating well after each addition stopping and scraping the sides of the bowl as needed.
  4. Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
  5. Pour into prepared pan and place in the oven.
  6. Bake placing a piece of aluminum foil on top to prevent over browning if needed for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted into the center comes back clean.
  7. Remove from oven and let cool in pan on a cooling rack for 15 minutes then remove from the pan and let cool completely.
  8. To make the glaze: In a medium-size mixing bowl mix together the powdered sugar lemon juice and butter. Drizzle over cooled cake.

This article and recipe adapted from this site

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