Lemon and Sour Cream Pound Cake with Lemon Glaze
Serves 2
35 mins prep
45 mins cook
80 mins total
Bright, lemon-y, and full of the best spring and summertime flavors! This Lemon and Sour Cream Pound Cake is guaranteed to be your new go-to bake.
0 servings
Cake Preheat oven to 350 degrees. Spray a 10" bundt pan with baking spray. Set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and lemon juice. Stir in flour mixture alternately with sour cream, beginning and ending with flour mixture. Pour into prepared pan. Bake for 35 minutes. Reduce heat to 325 degrees and bake an additional 10 minutes, or until cake tests done. Glaze Sift powdered sugar into a small bowl. Add lemon juice. Beat until smooth.
