posted by SueFreeman 01-25-102 8:24 AM
Lemon Sour Cream Pound Cake
A large heavy-duty mixer is the secret to this one-step mixing method.
3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, softened
1 (8-ounce) container sour cream
6 large eggs
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Lemon Glaze
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 scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze. Yield: 1 (10-inch) cake.
Prep: 10 min.; Bake: 1 hr., 30 min.
Note: For testing purposes only, we used a KitchenAid mixer.
Lemon Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon grated lemon rind (optional)
Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Yield: about 1/3 cup.
Prep: 5 min.