This recipe is for a delicious lemon cream pound cake that can be served plain or with a lemon glaze. Here are the ingredients and method for making it:
Ingredients:
3 cups (360g/ 12.60z) all-purpose flour
1 (3.4 oz) package of instant lemon pudding
½ tsp salt
¼ tsp baking soda
1½ cup (340grams/ 12.30z) butter, softened
2¾ cup (350grams/ 12.30z) granulated sugar
6 large eggs
2 tsp pure vanilla extract
1 (8 oz) sour cream
2 Tbsp fresh lemon zest
For the Glaze:
1½ cup (170grams/60z) powdered sugar
2 Tbsp fresh lemon juice, more if needed to thin
1 Tbsp butter, melted
Method:
Preheat the oven to 325°F. Butter and flour a tube pan.
Sift together the all-purpose flour, lemon pudding mix, salt, and baking soda in a bowl.
In a large mixing bowl, cream the softened butter, granulated sugar, and vanilla together until light and pale yellow in color, for about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
Lower the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
Pour the batter into the prepared tube pan and place it in the oven.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes, then remove the outer ring from the pan and cool completely.
To prepare the glaze, mix together the powdered sugar, lemon juice, and melted butter. Drizzle it over the cooled cake.
Serve and enjoy your lemon cream pound cake!
