Sour Cream Lemon Pound Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I found this recipe in a dessert cookbook, and it's close to the lemon cake my BF's cousin makes. She's a pastry chef and always surprises us with a lovely lemon cake now and then. Ingredients:
1 cup butter, softened |
3 cups sugar |
6 eggs |
1/4 cup lemon juice |
1 tablespoon grated lemon rind |
3 cups flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
2 cups powdered sugar |
1/4 cup melted butter |
1/4 cup lemon juice |
2 tablespoons grated lemon rind |
Directions:
1. Preheat oven to 325°F.
2. Cream butter and sugar.
3. Add eggs one at a time, beating well after each.
4. Add lemon juice and rind.
5. Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
6. Pour into greased and floured 10-inch angel food pan (16-cup size).
7. Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
8. Cool 15 minutes before turning out on rack to cool.
9. If desired, a lemon glaze can be poured over cake.
10. Lemon Glaze:.
11. Mix all ingredients together and beat until of spreading consistency.
12. Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.
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