THE CHURCH LADY LEMON POUND CAKE - BE GREEDY EATS | WHERE FOOD MEETS COMFORT

The Church Lady Lemon Pound Cake - Be Greedy Eats | Where Food Meets Comfort image

Provided by @MakeItYours

Number Of Ingredients 13

1 lb - salted butter (softened or room temperature)
4 oz - sour cream
5 oz - cream cheese(room temperature)
6 each - eggs, large
3 cups - sugar
3 cups - cake flour, sifted
¼ tsp - salt
1 box - lemon or vanilla pudding mix
1 each - lemon, zested and juiced
1 tbsp - vanilla extract
1 tbsp - pure lemon extract
2 ½ cups - Confectioner's Sugar
¼ cup - lemon juice (zest before juicing)

Steps:

Preheat oven to 325 degrees.
Spray a 10-15 cup bundt pan with non-stick baking spray.
Zest the lemon and remember to remove the seeds.
Juice both lemons
Sift dry ingredients (flour, salt, and lemon pudding mix)
With a hand or stand mixer, cream together the butter and cream cheese until very light and fluffy, about 10 minutes (do not over cream).
Gradually add in sugar and beat well. Remember to scrape the bottom and sides of the bowl.
Add one egg at a time, beating just until combined.
Add the sour cream.
Add the lemon juice, lemon zest, and extracts.
Gradually add in dry ingredients until fully combined. DO NOT OVER-MIX THE BATTER.
Pour batter into your bundt pan. Use a rubber spatula to flatten.
Take a wooden skewer or toothpick and make about two circles in the the batter. This will allow air to escape.
Bake for 1 hour and 25 minutes or until a cake tester or wooden skewer comes out clean.
Let the cake FULLY cool. Carefully turn the cake out of the pan onto a cooling rack or cake stand.
Top with glaze and enjoy!
Mix sugar, lemon juice, and zest until fully combined.
Adjust the consistency as you see fit.
Top the cooled cake with the glaze.