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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Sour Cream Pound Cake Recipe

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This recipe for Lemon Sour Cream Pound Cake is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3 cups sugar
3 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1 cup butter, softened
1 (8 oz) container sour cream
6 large eggs
2 tbsp. lemon juice
1/2 tsp. vanilla extract

Lemon Glaze:
1 cup Powdered Sugar
2 tbsp fresh Lemon Juice
1/2 tsp Vanilla Extract
1 tsp grated Lemon rind (optional)
Directions:
Directions:
Cake:
1. Preheat oven to 325.
2.Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy duty mixer 1 minute, stopping to scrap down sides. Beat at medium speed for 2 minutes. Spoon batter into a greased and floured 10 inches tube pan.
3. Bake at 325º for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean.
4. Cool cake in pan on a wire rack 10 minutes; remove from pan, cool on wire rack. Drizzle evenly with lemon glaze.

Lemon Glaze:
Stir together first 3 ingredients and lemon rind (if used) until glaze is smooth.
Personal Notes:
Personal Notes:
One of Faye's recipes, from "Southern Living"

 

 

 

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