Lemon Sour Cream Pound Cake. This lemon pound cake is the ultimate dessert for lemon lovers. Cream together the softened butter, granulated sugar and vanilla. Add the eggs one at a time Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream.
The lemon juice glaze adds the perfect finishing touch. This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. The lemon cake is baked to perfection in a Bundt cake pan. You can cook Lemon Sour Cream Pound Cake using 9 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Lemon Sour Cream Pound Cake
- You need 1 of For the 1 and 1/2 cup of soft butter.
- It’s 3 cup of of sugar.
- It’s 6 large of eggs.
- It’s 3 cup of of all-purpose flour.
- Prepare 1/2 tsp of of salt.
- You need 1/4 tsp of baking soda.
- Prepare 8 oz of container of sour cream.
- It’s 1 tsp of lemon extract.
- It’s 1/4 tsp of almond extract:.
This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream. It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake! Dust with cake flour; tap out excess flour.
Lemon Sour Cream Pound Cake instructions
- Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes.
- Beat butter at medium speed with an electric mixer until creamy gradually add sugar beating at medium speed until light and fluffy add eggs one at a time beating Justin to the yolk disappears.
- Shift together flour salt and baking soda add to butter mixture alternating with sour cream and beginning and ending with flour mixture beat better at low speed just until blended after each addition stir in extracts pour into a grease and flour cake pan.
- For lemon glaze for topping.
- 4 cups of powdered sugar.
- 8 tablespoons of milk.
- 2 tablespoons of lemon extract.
- Add powdered sugar milk and lemon extract in a bowl and mix pour over warm cake.
Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Beautiful classic pound cake tho' I do add a pinch of salt and a flavoring as well – vanilla almond lemon – the possibilities are unlimited. I also use the traditional preparation method: cream the butter and sugar very well a good. Lemon Sour Cream Pound Cake – the most AMAZING pound cake I've ever eaten!
