Lemon Sour Cream Pound Cake

Cake

Ingredients:

• 2 sticks (8 ounces) unsalted butter at room temperature

• 2 cups sugar

• ¾ cups sour cream at room temperature

• 5 large eggs

• 2½ cups all-purpose flour

• 2 tsp baking powder

• juice of one lemon (about 3 Tbs)

• 1 Tbs lemon zest (about a lemon's worth)

• 2 tsp vanilla extract

Prep Steps:

1: Grease a Bundt pan or 10-inch tube pan generously with cooking spray.

2: Zest and juice the lemon.

Steps:

1: Preheat oven to 325°F.
2: Cream together the butter and sugar at high speed until it is starting to look fluffy and white, about five minutes.
3: Add sour cream and mix for another minute.
4: Stir in the eggs, one at a time, beating the mixture well between each addition.
5: Sift the flour and baking powder into the batter, and then add the lemon zest and juice, and the vanilla extract.
6: Stir well until everything is combined. Scrape down the sides of the mixing bowl.
7: Pour batter into the greased pan. Tap pan on the work surface to eliminate any large air bubbles.
8: Bake until a tester inserted into the center comes out clean, 55-60 minutes.
9: Transfer to a wilre rack.
10: Cool 10 minutes in the pan, and then remove from the pan and cool completely.

Seriously, grease the Bundt pan carefully, and let the cake cool at least 10 minutes in the pan before trying to turn the cake out onto a plate. It is fragile, and will stick and split.

Glaze

Ingredients:

• 1¾ cups powdered sugar

• juice of one lemon (about 3 Tbs)

• 1 Tbs butter

• 1 Tbs lemon zest (about a lemon's worth)

• 1 Tbs water (adjust to desired thickness)

Prep Steps:

1: Zest and juice the lemon.

Steps:

1: In a small bowl, combine powdered sugar, lemon juice, almond extract, melted butter, and zest. Adjust with water as needed to achieve the desired consistency. (It should be pourable and thick.)
2: Spoon the glaze over the top of the cooled cake, letting it drizzle down the sides.

Comments:

This comes from the African Bites website, which credits it to Immaculate Bites.