Zutaten für Sour Cream Lemon Pound Cake
- Cooking Spray
- Dry Breadcrumbs
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 1 teaspoon lemon extract
- 4 large eggs
- Fresh Lemon Rind
- Fresh Lemon Juice
- Low Fat Sour Cream
- 1 cup powdered sugar
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Zubereitung von Sour Cream Lemon Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch tube pan. (Alternatively, grease with cooking spray and dust with breadcrumbs).
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter at medium speed until light and fluffy.
- Gradually add 1 3/4 cups granulated sugar and 1 teaspoon lemon extract, beating until well combined.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in the zest of 1 large lemon and 2 tablespoons lemon juice for 30 seconds.
- In a separate bowl, mix 1 cup sour cream
- Gradually add the dry ingredients and sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Beat at low speed until just combined.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together 2 tablespoons lemon juice and 1 cup powdered sugar until smooth.
- Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
138g
Fat
30g
Carbs
17g
