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
- 1/4 c butter,softened
- 2 c powdered sugar
- 1 t. vanilla
- 2-3 tablespoons milk
- 1/2 c fresh lemon juice
LEMON GLAZE
How to Make Stephanie's Sour Cream Lemon Poundcake
- 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.
