stephanie's sour cream lemon poundcake
This cake has my favorite flavors.Lemon and vanilla. I don't care for the taste of lemon extract,so I use fresh lemon juice,zest and vanilla.I think this cake is so good because I always get lemons from Leanne's tree!
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prep time
cook time
method
Bake
yield
10-12 serving(s)
Ingredients
- - 3 c flour
- - 1/2 t. baking powder
- - 1/4 t. baking soda
- - 1/2 t. salt
- - 1 c unsalted butter,rm temp.
- - 3 c sugar
- - 6 large eggs
- - 1 t. vanilla
- - grated zest of two lemons
- - 1 c sour cream,rm. temp
- LEMON GLAZE
- - 1/4 c butter,softened
- - 2 c powdered sugar
- - 1 t. vanilla
- - 2-3 tablespoons milk
- - 1/2 c fresh lemon juice
How To Make stephanie's sour cream lemon poundcake
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Step 1Preheat oven 325 deg. Butter and flour a 10 inch bundt pan.Sift the dry ingredients together.Set aside, beat the butter and sugar in a large bowl on high speed until light and fluffy about 3 minutes, beat in eggs one at a time then the vanilla and zest. On low speed add the flour mixture alternating with the sour cream beat until smooth scraping down the sides of the bowl often with a rubber spatula, spread evenly in the pan. Bake for about 1 hour. For the glaze,combine all ingredients together,beat until smooth.Drizzle on top of cake letting glaze drizzle down the sides.
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