Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze recipe
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Ingredients
- 2 teaspoons white sugar 3 cups white sugar ½ pound unsalted butter, softened 1 ½ teaspoons vanilla extract 1 teaspoon lemon extract, divided 6 large eggs 3 cups all-purpose flour ¼ teaspoon baking soda 1 (16 ounce) container sour cream 1 ½ cups confectioners' sugar 3 tablespoons lemon juice, or more to taste 2 drops yellow food coloring, or more as needed
Nutrition Info
- 626.7 caloriescarbohydrate: 92.4 gcholesterol: 150.3 mgfat: 26.1 gfiber: 0.9 gprotein: 7.7 gsaturatedFat: 15.5 gservingSize: -sodium: 84.3 mgsugar: 66.5 gtransFat: : -unsaturatedFat: : -
Directions Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®), sprinkle with 2 teaspoons sugar.
Cream 3 cups sugar and butter together in a large bowl until fluffy, add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
Sift flour and baking soda together in a medium bowl, add to butter mixture alternately with sour cream. Spoon into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack, cool completely, 30 minutes to 1 hour.
Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.