Lemon Sour Cream Pound Cake

Name: Lemon Sour Cream Pound Cake
Total time: 4800 s
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups flour; 1 pkg. (3.4 oz.) Instant lemon pudding mix; 1/2 tsp salt; 1/4 tsp baking soda; 3 sticks butter, room temperature; 2-3/4 cups sugar; 2 tsp vanilla extract; 6 large eggs; 8 oz sour cream; 2 T lemon zest (fresh); 1-1/2 cups powdered sugar; 2 T lemon juice (fresh squeezed); 1 T butter, melted

Maggie Conlon @WarsawNan

Orlando, FL

I learned to make pound cake in high school home economics class in the 1960s and fell in love with it. Made one a week for my dad and siblings. I'd bake it in a loaf pan and serve slices topped with fruit and whipped cream. It's probably been 50 years since I last baked one, and I was really excited to make this one with sour cream and the tangy lemon glaze. Lemon is one of my favorite flavors, and this delicious cake really hit a home run!

#GoldenApron23

Maggie Conlon @WarsawNan

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Ingredients

About 1 hour 20 minutes

12 servings

CAKE:
3 cupsflour
1 pkg. (3.4 oz.)Instant lemon pudding mix
1/2 tspsalt
1/4 tspbaking soda
3 sticksbutter, room temperature
2-3/4 cupssugar
2 tspvanilla extract
6large eggs
8 ozsour cream
2 Tlemon zest (fresh)
GLAZE:
1-1/2 cupspowdered sugar
2 Tlemon juice (fresh squeezed)
1 Tbutter, melted

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Steps

About 1 hour 20 minutes

1

Preheat oven to 325°F. Butter and flour a 10-inch tube pan and set aside. Sift together the flour, pudding mix, salt, and baking soda and set aside.
2

In large mixing bowl, cream together the butter, sugar, and vanilla. Beat for 3 minutes, until light and pale yellow. Add the eggs, one at a time, beating well after each addition, scraping sides of bowl as needed.
3

Reduce mixer speed to low and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest.
4

Pour into prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until toothpick inserted in center comes out clean. NOTE: Keep an eye on it; if necessary to prevent browning, place a piece of foil loosely on top.
5

Remove from oven and cool in pan on a cooling rack for 15 minutes. Remove from pan and allow to cool completely.
6

Mix together glaze ingredients in a small measuring cup. Drizzle over cooled cake.

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Cooksnaps

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Maggie Conlon @WarsawNan

on September 02, 2023 21:09

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.