Lemon Sour Cream Pound Cake – the most AMAZING pound cake I’ve ever eaten! So easy and delicious! Top the cake with a lemon glaze for more yummy lemon flavor. Serve the cake with whipped cream, mint and fresh berries. I took this to a party and everyone asked for the recipe!

Lemon Sour Cream Pound Cake

Yield: One 10-inch cake

INGREDIENTS:

Cake

• 3 cups all-purpose flour


• 1 (3.4-oz) package instant lemon pudding


• 1/2 tsp salt


• 1/4 tsp baking soda


• 1-1/2 cups butter, room temperature (3 sticks)


• 2-3/4 cup sugar


• 2 tsp vanilla extract


• 6 large eggs


• 8 ounces sour cream


• 2 Tbsp lemon zest

Glaze

• 1-1/2 cups powdered sugar


• 2 Tbsp lemon juice


• 1 Tbsp butter, melted

INSTRUCTIONS:

• Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.


• Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.


• Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.


• Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.


• Pour into prepared pan and place in the oven.


• Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.


• Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.


• To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over cooled cake.

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