Sour Cream-Lemon Pound Cake
Source of Recipe
Cooking Light
List of Ingredients
3 tbsp dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, softened
2 1/2 cups granulated sugar
2 tsp lemon extract
3 large eggs
1 1/2 tbsp grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugarRecipe
Preheat oven to 350 degrees.
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
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. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon 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 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minute 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.
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