Sour Cream Pound Cake with Lemon Glaze

Sour cream pound cake is a dessert that is smooth in texture and goes well with many things. It's a traditional baked good in the South and the buttery flavor keeps me coming back for more everytime. Growing up my favorite cake that my Mom baked was a sour cream pound cake with strawberry frosting and strawberry glaze. Stay tuned for a recreation of that recipe soon.

I love anything lemon flavored and you can often find me drinking lemon water. This lemon glaze is thick and easy to make. The citrus flavor adds a pop to the sour cream pound cake.Vanilla bean ice cream is this cakes friend. They are both subtle in flavor and compliment one another. Everyone who has tasted this cake and lemon glaze combination has loved it. You cannot go wrong.



Sour Cream Pound Cake:

Yield- one 9 inch loaf

Ingredients:

1/2 cup butter (room temperature)
3 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon vanilla


Lemon Glaze:

Yield - glazes one 9 inch loaf

1/2 cup powdered sugar
Juice of 1/2 lemon


Instructions:
Preheat oven to 325 degrees. Spray a 9 inch loaf pan with non-stick baking spray.


For the sour cream pound cake:

1. Using a stand mixer and paddle attachment beat butter on medium speed until creamy.
2. In a medium sized bowl stir flour, baking powder, and baking soda together.
2. Add sugar beating on medium speed until light and fluffy. This should take about 10 minutes.
3. Add vanilla and eggs one at a time. Beat for 1 minute on low speed after the addition of each egg.
4. Alternately add the flour mixture and sour cream to the butter mixture on low speed until combined.
5. Pour batter into prepared loaf pan and spread evenly.
6. Bake for 40 to 60 minutes or until a toothpick is inserted in the center and comes out clean.
7. Cool in pan on cooling rack for 10 minutes. Remove loaf from pan and place on cooling rack until cooled completely.


For the lemon glaze:

1. Place powdered sugar and lemon juice in a small bowl
2.  Stir ingredients with a whisk until combined

I hope that you all have a great weekend. I don't have any weekend plans yet. Hopefully something fun will be on the schedule. What are your weekend plans?


Notes:

Cake can be stored at room temperature wrapped in tin foil for 2 days. After that refrigerate any uneaten portions.

Sour Cream Pound Cake recipe adapted from bhg.com 



Savor The Baking,
Chineka