Stephanie's Sour Cream Lemon Poundcake

Stephanie's Sour Cream Lemon Poundcake Recipe

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Stephanie L.


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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  • ·
    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
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    2 c powdered sugar
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    1 t. vanilla
  • ·
    2-3 tablespoons milk
  • ·
    1/2 c fresh lemon juice

How to Make Stephanie's Sour Cream Lemon Poundcake


  1. 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.

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About Stephanie's Sour Cream Lemon Poundcake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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