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Lemon Sour Cream Pound Cake
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 5 tablespoons lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups sour cream
Icing:
- 1/4 cup sour cream, room temperature
- 2 tablespoons butter, softened
- 2-1/2 cups confectioners' sugar
- 2 to 3 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- additional grated lemon zest, optional
Instructions:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
For the full recipe and more, click here: Lemon Sour Cream Pound Cake Recipe: How to Make It (tasteofhome.com)
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COMMENTS (3)
This cake is amazing. Having a small piece of it with a cup of coffee for breakfast or with a cup of tea in the evening, is wonderful. I love it.
Posted on 05/13/2022
This cake was AMAZING!!! It turned out really good and everyone loved it.
Posted on 05/04/2022
Sounds delicious but did anyone look at the nutritional info before putting this in the Wellness newsletter? 1 slice: 658 calories, 26g fat (15g saturated fat), 146mg cholesterol, 286mg sodium, 101g carbohydrate (76g sugars, 1g fiber), 8g protein.
Posted on 04/13/2022
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