Name: Lemon Sour Cream Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup butter, softened -; 3 cups sugar -; 6 large eggs, room temperature -; 5 tablespoons lemon juice -; 1 tablespoon grated lemon zest -; 1 teaspoon lemon extract -; 3 cups all-purpose flour -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; 1-1/4 cups sour cream -; Icing: -; 1/4 cup sour cream, room temperature -; 2 tablespoons butter, softened -; 2-1/2 cups confectioners' sugar -; 2 to 3 tablespoons lemon juice -; 2 teaspoons grated lemon zest -; additional grated lemon zest, optional -

Ingredients for - Lemon Sour Cream Pound Cake

1. 1 cup butter, softened

2. 3 cups sugar

3. 6 large eggs, room temperature

4. 5 tablespoons lemon juice

5. 1 tablespoon grated lemon zest

6. 1 teaspoon lemon extract

7. 3 cups all-purpose flour

8. 1/2 teaspoon baking soda

9. 1/4 teaspoon salt

10. 1-1/4 cups sour cream

11. Icing:

12. 1/4 cup sour cream, room temperature

13. 2 tablespoons butter, softened

14. 2-1/2 cups confectioners' sugar

15. 2 to 3 tablespoons lemon juice

16. 2 teaspoons grated lemon zest

17. additional grated lemon zest, optional

How to cook deliciously - Lemon Sour Cream Pound Cake

1 . Stage

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.

2 . Stage

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3 . Stage

For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.