Lemon Sour Cream Pound Cake

Ah pound cake, how my family and I love you. This is the one dessert that I have probably made the most. It’s easy to make, isn’t overly sweet, and is just plain good. This recipe is from my good friend Stephanie in South Carolina. I haven’t changed a thing except that sometimes I substitute Meyer lemons for regular lemons, as I did in this post.

Pound Cake
3 cups sugar
3 cups all-purpose flour
¼ tsp salt
¼ tsp baking soda
1 cup butter, room temperature
8 oz. sour cream
6 large eggs
2 tablespoons freshly squeezed lemon juice

½ tsp pure vanilla extract

Lemon Glaze
1 cup powdered sugar, sifted
2 tablespoons freshly squeezed lemon juice
½ tsp pure vanilla extract
1 tsp grated lemon zest

Preheat oven to 325°F. Grease and flour a 10” bundt pan.

For the pound cake:
Place the ingredients for the pound cake in the bowl of a stand mixer in order. (Or in a large bowl if you are using a hand mixer.) Beat at low speed for 1 minute, stopping to scrape down the sides of the bowl. Beat at medium speed for 2 minutes. Pour mixture into the prepared pan.

Bake for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean. Cool pound cake in the pan on a wire rack for 10 minutes, then remove from pan and cool on wire rack.

When the cake has cooled, whisk together the lemon glaze ingredients and  drizzle on the pound cake.(I pour the glaze in a squeeze bottle and drizzle it that way, or you can just pour or spoon it on.)

This pound cake is delicious just as it is, but you can always serve it with blueberry compote or ice cream, or cut it into squares and serve with fruit for chocolate fondue.  I personally love it sliced and served with a mug of coffee or hot tea.

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