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  • 3 Ratings

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.

Recipe by Southern Living May 2001

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Recipe Summary test

Yield:
1 (10-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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