Sour Cream Lemon Pound Cake
Ingredients
For the Cake:
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
¼ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
For the White Glaze:
1 ½ cups powdered sugar, sifted
2–3 tablespoons milk or cream
1 teaspoon vanilla extract
Instructions
1. Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs: Beat in eggs one at a time, scraping down the sides after each addition.
Add sour cream, lemon juice, and zest: Mix until smooth.
Alternate additions: Add flour mixture in three parts, mixing just until combined. Stir in vanilla.
Bake: Pour batter into prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
2. Make the White Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over the cooled cake, letting it run down the sides.
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