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Sour Cream - Lemon Pound Cake Recipe

Sour Cream - Lemon Pound Cake
Servings: NA

Delicious!!! Light, moist, lemony and just plain good! This has been a family favorite since 2001. I think I got this recipe from Cooking Light magazine.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Sour Cream - Lemon Pound Cake. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Sour Cream - Lemon Pound Cake in your home. Then, follow these steps below to serve Sour Cream - Lemon Pound Cake for your family or friends.


  • NA, 3 all-purpose flour

  • 3 1/4 baking soda

  • 1/2 salt

  • 1/4 butter

  • 3/4 margarine

  • 2 1/2 granulated sugar

  • 2 eggs

  • 3 fresh lemon rind

  • 1 1/2 fresh lemon juice

  • 1/4 low-fat sour cream

  • 1 powdered sugar

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Sour Cream - Lemon Pound Cake in your home by yourself.

Directions: How to Make Sour Cream - Lemon Pound Cake

  1. Preheat oven to 350 degrees.

  2. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

  3. Combine flour, baking soda and salt in a bowl; stir well.

  4. Beat the butter in a large bowl at medium speed until light and fluffy.

  5. Gradually add the sugar and lemon extract, beating until well blended.

  6. Add eggs, 1 at a time, beating well after each addition.

  7. Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.

  8. 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.

  9. Cool in pan for 10 minutes on a wire rack; remove from pan.

  10. Combine 2 tbsp lemon juice and powdered sugar.

  11. Drizzle glaze over top of cake.


  13. Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.

  14. Substitute milk for the juice in the glaze.

So that brings us to the end of this special Sour Cream - Lemon Pound Cake recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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