Stephanie's Sour Cream Lemon Poundcake
By
Stephanie L.
@nurseladycooks
1
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!
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
- 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.
