stephanie's sour cream lemon poundcake

Recipe by
Stephanie L.
Altadena, CA

This cake has my favorite flavors.Lemon and vanilla. I don't care for the taste of lemon extract,so I use fresh lemon juice,zest and vanilla.I think this cake is so good because I always get lemons from Leanne's tree!

yield 10 -12
method Bake

Ingredients For stephanie's sour cream lemon poundcake

  • 3 c flour
  • 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/2 t. salt
  • 1 c unsalted butter,rm temp.
  • 3 c sugar
  • 6 large eggs
  • 1 t. vanilla
  • grated zest of two lemons
  • 1 c sour cream,rm. temp
  • LEMON GLAZE
  • 1/4 c butter,softened
  • 2 c powdered sugar
  • 1 t. vanilla
  • 2-3 tablespoons milk
  • 1/2 c fresh lemon juice

How To Make stephanie's sour cream lemon poundcake

  • 1
    Preheat oven 325 deg. Butter and flour a 10 inch bundt pan.Sift the dry ingredients together.Set aside, beat the butter and sugar in a large bowl on high speed until light and fluffy about 3 minutes, beat in eggs one at a time then the vanilla and zest. On low speed add the flour mixture alternating with the sour cream beat until smooth scraping down the sides of the bowl often with a rubber spatula, spread evenly in the pan. Bake for about 1 hour. For the glaze,combine all ingredients together,beat until smooth.Drizzle on top of cake letting glaze drizzle down the sides.

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