Lemon Sour Cream Pound Cake

Prep Time: 15 minutes
Bake Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup sour cream

• ¼ cup fresh lemon juice

• 1 tablespoon lemon zest

• 1 teaspoon vanilla extract

  
  For the lemon glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest
  

You will also need:

• 10” Bundt Pan

• 1 Large Mixing Bowl

• 1 Medium Mixing Bowl

Instructions:

1. Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.

2. In a large mixing bowl, beat the butter and sugar together until light and fluffy.

3. Add eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Add dry ingredients to the butter mixture alternately with the sour cream, starting and ending with the flour mixture.

6. Stir in lemon juice, lemon zest, and vanilla extract until just combined.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

   For the Glaze:

   1. In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth.

   2. Drizzle over the cooled cake.