Name: Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: White sugar - 2 teaspoons; White sugar - 3 cups; Unsalted butter, softened - ½ pound; Vanilla extract - 1 ½ teaspoons; Lemon extract, divided - 1 teaspoon; Eggs - 6 large; All-purpose flour - 3 cups; Baking soda - ¼ teaspoon; Sour cream - 1 (16 ounce) container; Confectioners' sugar - 1 ½ cups; Lemon juice, or more to taste - 3 tablespoons; Yellow food coloring, or more as needed - 2 drops

Ingredients for - Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze

1. White sugar 2 teaspoons

2. White sugar 3 cups

3. Unsalted butter, softened ½ pound

4. Vanilla extract 1 ½ teaspoons

5. Lemon extract, divided 1 teaspoon

6. Eggs 6 large

7. All-purpose flour 3 cups

8. Baking soda ¼ teaspoon

9. Sour cream 1 (16 ounce) container

10. Confectioners' sugar 1 ½ cups

11. Lemon juice, or more to taste 3 tablespoons

12. Yellow food coloring, or more as needed 2 drops

How to cook deliciously - Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.

2 . Stage

Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.

3 . Stage

Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.

5 . Stage

Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.