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Sour Cream Pound Cake with Lemon Glaze

Makes 1 (10-inch) cakeCountry Roads Barn

Prep Time: 10 min.
Baking Time: 1 hr. and 30 min.

Ingredients:

  • 3 - cups sugar

  • 3 - cups all-purpose flour

  • 1/4 - teaspoon salt

  • 1/4 - teaspoon baking soda

  • 1 - cup butter (softened)

  • 1 - container (8-ounce) sour cream

  • 6 - large eggs

  • 2 - Tablespoon lemon juice

  • 1/2 - teaspoon vanilla extract

  • Lemon Glaze (recipe below)

Directions:

Preheat oven to 325 F.  Grease and flour 10-inch tube pan.

  1. In a 4-quart mixing bowl, add sugar, flour, salt, baking soda, butter, sour cream, eggs, lemon juice, and vanilla extract.  (In this order.)  Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides.

  2. Beat at medium speed for 2 minutes.  Spoon batter into tube pan. Bake for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean.

  3. Cool cake in pan on a wire rack for 10 minutes.  Remove from pan and cool on wire rack.  Drizzle evenly with Lemon Glaze.

Lemon Glaze

Makes 1/3 - cup

Prep Time 5 min.

Ingredients: 

  • 1 - cup powdered sugar

  • 2 - Tablespoon fresh lemon juice

  • 1/2 - teaspoon vanilla extract

  • 1 - teaspoon grated lemon rind (optional)

Directions:

  1. In a bowl, stir together sugar, lemon juice, and vanilla extract. 

  2. Also, at this time the lemon rind if you want.

  3. Drizzle over cake.


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