I made my Sour Cream Pound Cake lemony for Easter and it turned out wonderful, or so says my family. ~smile~ I was going to use real lemons but didn’t have enough to use in the cake and the glaze, and went with extract instead, which worked out great. Next time I’ll plan ahead and be certain to have more lemons on hand. Happy Easter and many Blessing to you and yours. I hope you enjoy the day, and this cake, with those dear to you.
Lemon Sour Cream Pound Cake
- 3 cups King Arthur All Purpose Flour
- 3 cups sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 6 eggs, separated, room temperature
- 16 oz container Daisy Sour Cream, room temperature
- 2 to 3 teaspoons lemon extract
- 2 cups confectioners sugar
- juice (1/4 cup) and zest from 1 large lemon
- 4 to 6 Tablespoons heavy cream
For pound cake:
Grease and flour, Homemade Cake Release, large bundt pan, 16 cups. Preheat oven to 325 degrees F. Add 1/4 teaspoon baking soda to sour cream, stir and put aside. Sift flour, remaining baking soda and salt, three times, and put aside. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Alternate adding sour cream and flour beating to incorporate after each addition.
Beat in lemon extract. In a clean bowl, and using clean, dry beaters, beat egg whites until satiny and hold a soft peak. Gently fold into batter. Pour batter into prepared bundt pan and spread evenly. Cook in preheated 325 degrees F oven for 60 to 70 minutes until a wooden skewer comes out clean. Put on cooling rack 15 minutes, run a plastic knife around inside to loosen cake from pan, and turn out on cooling rack. While cooling make Lemon Glaze.
For lemon glaze:
Zest and juice lemon, for 1/4 cup juice, removing seeds through a sieve. Add confectioners sugar and enough cream to make a medium glaze. Drizzle over cake warm or when cool. Enjoy!