Sour Cream Lemon Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3 Tbsp dry bread crumbs or flour3 1/4 cup all-purpose flour1/2 tsp baking soda1/4 tsp salt3/4 cup butter, softened2 1/2 cups granulated sugar2 tsp lemon extract3 large eggs1 1/2 Tbsp. grated lemon rind (about 2 lemons)1/4 cup fresh lemon juice, divided1 (8 oz) carton low-fat sour cream1 cup powdered sugar
Preheat oven to 350; coat a 10" tube or bundt pan with cooking spray; dust with breadcrumbs or flour.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt in a bowl; stir well with a whisk and set aside. Beat butter in a large bowl at medium speed until light and fluffy. Gradually add granulated sugar and extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 Tbsp. lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 Tbsp. lemon juice and powdered sugar. Drizzle glaze over top of cake. Yield: 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user PMGOHIO.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt in a bowl; stir well with a whisk and set aside. Beat butter in a large bowl at medium speed until light and fluffy. Gradually add granulated sugar and extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 Tbsp. lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 Tbsp. lemon juice and powdered sugar. Drizzle glaze over top of cake. Yield: 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user PMGOHIO.
Nutritional Info Amount Per Serving
- Calories: 315.0
- Total Fat: 10.4 g
- Cholesterol: 61.0 mg
- Sodium: 138.4 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.9 g
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