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Lemon Sour Cream Pound Cake
Author:
Petro Neagu
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Ingredients
1 1/2
cups
flour
1/2
teaspoon
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
3
eggs
room temp
1
cup
sugar
2
tablespoons
butter
softened
1
teaspoon
vanilla extract
2
teaspoons
lemon extract
1/3
cup
lemon juice
1/2
cup
oil
1
cup
sour cream
room temperature
zest of one lemon
For the glaze:
1/3
cup
lemon juice
2
cups
icing sugar
2
tablespoons
butter
melted
1
tablespoon
water
Instructions
Preheat oven to 350.
Grease and flour a 9 × 5 loaf pan.
In a large bowl, combine flour, baking soda, baking powder and salt.
In a medium bowl, combine eggs, sugar, butter, sour ream, vanilla extract, lemon extract and lemon juice with a mixer until blended.
Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
Pour into loaf pan and bake for 45 minutes until toothpick comes out clean.
Remove from oven and cool on rack.
Make the glaze: In a medium bowl, combine lemon juice and icing sugar. Beat in the melted butter and 1 tablespoon water.
Pour glaze over cooled loaf.
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