Friday, January 25, 2019

Lemon and Sour Cream Pound Cake

Lemon Pound Cake

Delicious Lemon Cake with some sour cream to keep it moist. Easy to make and perfect with coffee or tea.

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • lemon zest from 1 lemon
For the glaze:
  • 1 tablespoon milk
  • juice of 1 lemon
  • 1 cup confectioner's sugar

Lemon Pound Cake

Preheat the oven to 350 F (180 C). /using a mixer beat the butter with the sugar until it becomes light and fluffy. Add the eggs, one by one. Add the vanilla extract.

Stir together the flour, the baking soda and lemon zest and add them into the butter mixture, mixing constantly. Add the sour cream and mix everything well.

Spoon the batter into a greased pan. Bake 40-45 minutes, or until the cake is golden brown on top. Allow the cake to cool for ten minutes before placing it on a serving plate.

For the glaze, mix the milk, the lemon juice and sugar. Pour the glaze over the cake. Serve warm!

Lemon Pound Cake

Lemon Pound Cake

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