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Lemon Sour Cream Pound Cake

Yield 1 (10-inch) cake
Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. A large heavy-duty mixer is the secret to this one-step mixing method.

Ingredients

  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup butter, softened
  • 1 (8-ounce) container sour cream
  • 6 large eggs
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Lemon Glaze

How to Make It

  1. Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.

  2. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze.

  3. Note: For testing purposes only, we used a KitchenAid mixer.