Lemon Sour Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 16 |
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One of my mothers' recipes, it's super moist with a touch of lemon, an awesome dessert. Ingredients:
3 c. cake flour |
1/4 tsp. baking soda |
1/8 tsp. salt |
1 c. unsalted butter, room temp. |
3 c. sugar |
6 eggs, room temp., seperated |
1 tsp. vanilla |
1 c. sour cream |
1/4 c. lemon juice |
for glaze |
3/4 c. powdered sugar |
1 tblsp. lemon juice |
Directions:
1. Preheat oven to 300
2. whisk together your dry ingredients really well
3. in a seperate bowl cream butter and sugar
4. seperate the eggs, reserving the whites
5. beat the egg yolks into the butter mix one at a time, just enough to combine, we don't want it to be very fluffy...
6. Stir in vanilla and lemon juice
7. next add the flour mixture, alternate with the sour cream, mix well, scrape sides, once again don't overbeat
8. lightly beat the egg whites, fold in to the batter gently
9. pour/spoon batter into a greased tube pan(fluted is prettier)
10. Bake for 1 1/2 hours
11. cool cake in pan for 10 minutes
12. Meanwhile blend p.sugar and lemon juice for glaze
13. turn cake out onto a wire rack
14. drizzle glaze over still hot cake
15. garnish with thin lemon slices if desired
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