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Preheat oven to 350 degrees F (180 degrees C). Butter and flour a 10-cup capacity bundt pan, and set aside.
In the bowl of a stand mixer fitted with paddle attachment over medium high speed, cream together
Butter (3 sticks)
Caster Sugar (5 cups)
for 4-6 minutes. It should be fluffy and creamy. Add the
one at a time, mixing well after each addition, make sure to scrape the bottom and sides of the bowl.
Sour Cream (1 cup)
Lemon Zest (2 Tbsp)
Vanilla Extract (1 tsp)
Pure Lemon Extract (1 Tbsp)
. Mix until well combined. Add
All-Purpose Flour (3 cups)
Baking Powder (1/2 Tbsp)
Salt (1/2 tsp)
and mix on low speed until flour is incorporated.
Pour batter in prepared bunt pan, spread the batter batter evenly. Bake for 1 hour and 10 minutes or until a toothpick inserted comes out clean.
Make glaze by mixing
Powdered Confectioners Sugar (1 cup)
Lemon Juice (2 Tbsp)
. Allow pound cake to cool completely. Once the pound cake is cooled, drizzle over the lemon glaze.
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