Lemon Sour Cream Pound Cake
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 (8 oz) container sour cream
6 large eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind (optional)

Preparation

1 Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan. 2 Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze. 3 To make lemon glaze, stir together first powdered sugar, lemon juice, vanilla extract, and if desired, lemon rind until glaze is smooth.

About


A large heavy-duty mixer is the secret to this one-step mixing method. For testing purposes only, we used a KitchenAid mixer.