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Lemon sour cream pound cake

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Ingredients/Components

sugar - 3 c
eggs - 5 item
milk - 1/4 item
baking powder - 1/2 tsp
shortening - 1/2 c
all-purpose flour - 3 c
sifted powdered sugar
butter or margarine, softened - 1 c
lemon juice - 2 Tbsp
lemon extract - 3 tsp
carton commercial sour cream - 1 oz
Add eggs, one at a time, beating mixture after each addition

How to make lemon sour cream pound cake:

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating mixture after each addition. Combine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in lemon flavoring. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.Lemon Glaze:2 Tbsp. butter or margarine, melted2 Tbsp. lemon juice1 1/4 c. sifted powdered sugar Combine butter and lemon juice in a small bowl; stir in powdered sugar. Drizzle over warm cake.

Recipe categories: Desserts, Cakes, Weeknight.

Rating:

4.2

Average rating: 4.2, total votes: 5

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