https://www.wilton.com/lemon-pound-cake/WLRECIP-8777.html
Wilton
Lemon Sour Cream Pound Cake Recipe
Take your regular pound cake to the next level with this Lemon Sour Cream Pound Cake recipe. It’s a tasty twist on a classic: buttery, moist cake made with fresh lemon zest and iced with a sweet and slightly tart lemon glaze. It’s a simple recipe you can make from scratch in no time. Perfect for springtime celebrations, but so delicious it makes a great dessert any time of year.
Makes:
8-10 servings
Skill Level:
Beginner
Additional Information
Step 1
Preheat oven to 325°F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.
Step 2
In medium bowl stir together flour, salt, baking powder and baking soda.
Step 3
In large bowl, beat butter, sugar and lemon zest with electric mixer until light and fluffy. Add eggs, one at a time; beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream; beat well. Spread batter into prepared pan.
Step 4
Bake 68-72 minutes or until toothpick inserted into the center of the cake comes out clean. Cool in pan on cooling grid 10 minutes; remove and cool completely on cooling grid.
Step 5
For glaze, whisk together lemon juice, corn syrup, and confectioners’ sugar in small bowl. Spread over top of cake.
Ingredients
Products
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup butter, softened (1-1/2 sticks)
1-3/4 cups granulated sugar
1 tablespoon lemon zest
4 Eggs
2/3 cup sour cream
1 cup confectioners' sugar
4 teaspoons lemon juice
