SOUR CREAM - LEMON POUND CAKE

Sour Cream - Lemon Pound Cake image

Provided by byZula

Categories Dessert

Time 1h25m

Yield 18

Number Of Ingredients 13

cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated fresh lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8 ounce) carton low-fat sour cream
1 cup powdered sugar

Steps:

Preheat oven to 350 degrees.
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
Combine flour, baking soda and salt in a bowl; stir well.
Beat the butter in a large bowl at medium speed until light and fluffy.
Gradually add the sugar and lemon extract, beating until well blended.
Add eggs, 1 at a time, beating well after each addition.
Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes on a wire rack; remove from pan.
Combine 2 tbsp lemon juice and powdered sugar.
Drizzle glaze over top of cake.
SOUR CREAM POUND CAKE VARIATION.
Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
Substitute milk for the juice in the glaze.