Stephanie's Sour Cream Lemon Poundcake
By
Stephanie L.
@nurseladycooks
1
Ingredients
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·3 c flour
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·1/2 t. baking powder
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·1/4 t. baking soda
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·1/2 t. salt
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·1 c unsalted butter,rm temp.
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·3 c sugar
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·6 large eggs
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·1 t. vanilla
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·grated zest of two lemons
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·1 c sour cream,rm. temp
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LEMON GLAZE
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·1/4 c butter,softened
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·2 c powdered sugar
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·1 t. vanilla
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·2-3 tablespoons milk
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·1/2 c fresh lemon juice
How to Make Stephanie's Sour Cream Lemon Poundcake
- Preheat 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.