Sour Cream - Lemon Pound Cake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• cooking spray
• 3 tablespoons dry breadcrumbs
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter or 3/4 cup margarine, softened
• 2 1/2 cups granulated sugar
• 2 teaspoons lemon extract
• 3 large eggs
• 1 1/2 tablespoons grated fresh lemon rind (about 2 lemons)
• 1/4 cup fresh lemon juice, divided
• 1 (8 ounce) carton low-fat sour cream
• 1 cup powdered sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
• 3 combine flour, baking soda and salt in a bowl; stir well.
• 4 beat the butter in a large bowl at medium speed until light and fluffy.
• 5 gradually add the sugar and lemon extract, beating until well blended.
• 6 add eggs, 1 at a time, beating well after each addition.
• 7 add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
• 8 add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
• 9 spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
• 10 cool in pan for 10 minutes on a wire rack; remove from pan.
• 11 combine 2 tbsp lemon juice and powdered sugar.
• 12 drizzle glaze over top of cake.
• 13 sour cream pound cake variation.
• 14 substitute vanilla extract for the lemon extract. omit the juice and rind in the cake.
• 15 substitute milk for the juice in the glaze.