Sour Cream Pound Cake
2 stickbutter, unsalted - softened
1/2 cvegetable shortening
8 ozsour cream - room temperture
6 largeeggs - room temperture
1 Tbsplemon extract
1 Tbsppure vanilla extract
3 call purpose flour
1/4 tspbaking soda
How to Make Sour Cream Pound Cake
- Cream butter & shortening. Add sugar slowly and mix well, then fold in sour cream & let stand 10 mins.
Add eggs one at a time, mixing between each egg to incorporate. Add flavoring and mix well.
- Combine flour, soda & salt, mixing well. Stir into batter (I add the flour mixture in 3 portions and mix on low after each addition). Beat 4 mins.
- Turn batter into a lightly greased and floured tube pan & bake @ 325 for 1 hour & 20 mins. or until done.
*I start checking my cake after the hour is up for doneness by putting a toothpick in the middle cracked areas. I continue to check every 10 mins. until the cake is done. It may take less or more time to bake depending on your oven.
Let the cake cool on a rack for 20 mins. before turning out.
- Lemon Glaze:
2 tbsp butter - softened
1 tbsp milk
1/4 tsp. pure vanilla
1/4 box powdered sugar
1/4 tsp. lemon extract
Mix all together until creamy (you may need to add more milk if too thick or add more sugar if too runny to get it to the constancy you like and spreadable). Pour over cake.
*I double my recipe so that I have enough glaze to run down the sides of the cake.
Note: This makes a wonderful birthday cake! Bake in a 9x13 pan and frost with a vanilla frosting.