Lemon Sour Cream Pound Cake

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The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.

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Ingredients [?]

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  • add   2 tablespoons fresh lemon juice
  • add   1 (8 ounce) container sour cream
  • add   1/4 teaspoon salt
  • add   1/2 teaspoon vanilla extract
  • add   3 cups sugar
  • add   1/4 teaspoon baking soda
  • add   1 teaspoon grated lemon rind (optional)
  • add   6 large eggs
  • add   1 cup butter
  • add   2 tablespoons lemon juice
  • add   1/2 teaspoon vanilla extract
  • add   1 cup powdered sugar
  • add   3 cups all-purpose flour


  1. Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
  2. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
  3. Drizzle evenly with Lemon Glaze.
  4. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.