There is nothing better than a pound cake from scratch. This cake is tender and buttery with just the right amount of lemon flavor. The sweetness and tartness are a refreshing combination. Drizzled on top is an icing a little different than you'd expect. Using sour cream and butter is slightly rich. It is a cross between a frosting and a drizzle. Alone the cake is delish, but the drizzle makes it fantastic. Easy to make you can serve this for any occasion. This has a great fresh lemon taste. Excellent for spring picnics or maybe even a potluck.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- CAKE
- 1 cup(s) butter, softened
- 3 cup(s) sugar
- 6 - eggs
- 5 tablespoon(s) bottled lemon juice
- 1 tablespoon(s) lemon zest
- 1 teaspoon(s) lemon extract
- 3 cup(s) all-purpose flour
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 1 1/4 cup(s) sour cream
- ICING
- 1/4 cup(s) sour cream
- 2 tablespoon(s) butter, softened
- 2 1/2 cup(s) confectioners' sugar
- 3 tablespoon(s) bottled lemon juice
- 2 teaspoon(s) lemon zest
Intructions :
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes
- Add eggs, one at a time, beating well after each addition
- Stir in lemon juice, zest, and extract
- Combine the flour, baking soda, and salt
- Alternate adding the flour mixture with the sour cream
- Blending until it is combined
- Pour into a very well greased and floured 10-in. fluted tube pan or Bundt pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely
- For the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest
- Drizzle over the cake. Store in the refrigerator.
Rated 5/5 based on 82 Reviews
Keyword : lemon-pound cake-American-Cakes