Skip to Content

Home » Blogs » wolvienne » Recipe of the Week

Subscribe to this blog

Sun, Mar 10 2019 - 04:19 PM

Recipe of the Week

2019-03-10 19:17:54

Lemon Sour Cream Pound Cake

 

Makes: 1 10-inch cake

 

 

 

Ingredients:

 

Cake:

 

3 cups all-purpose flour

 

1 (3.4-oz) package instant lemon pudding

 

1/2 tsp salt

 

1/4 tsp baking soda

 

1-1/2 cups butter, room temperature (3 sticks)

 

2-3/4 cup sugar

 

2 tsp vanilla extract

 

6 large eggs

 

8 ounces sour cream

 

2 Tbsp. lemon zest

 

 

 

Glaze:

 

1-1/2 cups powdered sugar

 

2 Tbsp. lemon juice

 

1 Tbsp. butter, melt

 

 

 

Directions:

 

Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.

 

 

 

Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.

 

 

 

Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.

 

 

 

Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.

 

 

 

Pour into prepared pan and place in the oven.

 

 

 

Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.

 

 

 

Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.

 

 

 

To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over cooled cake.







Write a Comment
You have to login to write a comment, please click here to login or Register here.
Comments