lemon sour cream pound cake
PREP TIME 20 mins, COOK TIME 45 mins, plus cooling
1 cup butter, softened, plus extra for greasing
2 cups sugar
1 tsp vanilla extract
3 cups all-purpose flour
1⁄4 tsp baking soda
1 cup sour cream
For the glaze:
1 tbsp whole milk
juice of 1 lemon
1 cup confectioners sugar
1 Preheat the oven to 350ºF (180ºC). Using an electric hand whisk, beat the butter in a large bowl and gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, whisking well between each addition. Beat in the vanilla extract.
2 Sift together the flour and baking soda into a bowl. Add to the egg mixture, one-third at a time, alternating with the sour cream.
3 Spoon the batter into a greased fluted 10in (25cm) round cake pan or bundt pan (or see Cook’s Tip, opposite). Bake for 40–45 minutes, or until golden brown and firm. Allow the cake to cool for 10 minutes before turning it out onto a serving plate.
4 For the glaze, whisk together the milk, lemon juice, and sugar. Slowly pour the glaze evenly over the cake. Serve warm.
|lemon sour cream pound cake|