|Nutritional Guidelines (per serving)|
|Servings: 1 Pound Cake (12 to 16 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. The lemon cake is baked to perfection in a Bundt cake pan.
This is an excellent cake to take to a shower or party. Make sure you take copies of the recipe along with you!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter (room temperature)
- 2 cups granulated sugar
- 3 large eggs
- Zest of 1 large lemon
- 1 cup sour cream
- For the Lemon Glaze:
- 1/4 cup butter (melted)
- 2 tablespoons fresh lemon juice
- 2 cups confectioner's sugar (sifted)
Preheat oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.
Into a bowl, sift together the flour, baking powder, and salt; set aside.
In a mixing bowl with an electric mixer, cream 1 cup butter with the granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
Beat in the eggs, one at a time, beating well after each addition and scraping down the side of bowl frequently.
Blend in lemon zest.
Add flour mixture to the creamed mixture alternately with sour cream, ending with the dry ingredients. Scrape sides of bowl frequently.
Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean.
Cool in pan 10 minutes.
Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth.
Carefully turn the lemon cake out onto a platter; drizzle evenly with glaze.
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