Lemon Sour Cream Pound Cake
A large heavy-duty mixer is the secret to this one-step mixing method. For testing purposes only, we used a KitchenAid mixer.
Total Steps
3
Ingredients
13
Tools Needed
3
Ingredients
- 1 teaspoon grated <a href="/food/NMZYZYB2/lemons">lemon</a> rind (optional)
- 0.5 teaspoon <a href="/food/SZC3QLP7/vanilla-extract">vanilla extract</a>
- 2 tablespoon fresh <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a>
- 1 cup <a href="/food/QZYNNXBY/powdered-sugar">powdered sugar</a>
- 0.5 teaspoon <a href="/food/SZC3QLP7/vanilla-extract">vanilla extract</a>
- 2 tablespoon <a href="/food/PCGHNLWF/lemon-juice">lemon juice</a>
- 6 large eggs
- 1 cup butter, softened
- 1 (8 oz) container sour cream
- 0.25 teaspoon <a href="/food/2BQXPL4R/salt">salt</a>
- 0.25 teaspoon <a href="/food/DFZK36N8/baking-soda">baking soda</a>
- 3 cup <a href="/food/6H6G87VP/sugar">sugar</a>
- 3 cup <a href="/food/W7LCJR7C/all-purpose-flour">all-purpose flour</a>
Instructions
Step 1
Place first 9 ingredients in a 4-quart <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl (in that order). <a href="/technique/3CYMY2D7/beat">Beat</a> at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. <a href="/technique/3CYMY2D7/beat">Beat</a> at medium speed 2 minutes. <a href="/technique/NX588QBK/spoon">Spoon</a> batter into a greased and floured 10-inch tube pan.
Step 2
<a href="/technique/RNT367Z2/bake">Bake</a> at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out <a href="/technique/WZLWW3YP/clean">clean.</a> <a href="/technique/GZFHJC5K/cool">Cool</a> cake in pan on a wire rack 10 minutes; remove from pan, and <a href="/technique/GZFHJC5K/cool">cool</a> on wire rack. Drizzle evenly with Lemon <a href="/technique/3BL7DPJ8/glaze">Glaze</a>.
Step 3
To make lemon glaze, stir together first powdered sugar, lemon juice, vanilla extract, and if desired, lemon rind until glaze is smooth.