Lemon Sour Cream Pound Cake
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!
Lemon Sour Cream Pound Cake
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!
Cooking Instructions
- 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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Comments (4)
I have one , but the edges always get brown and hard rock ☹️