Aunt Ruth's Sour Cream Pound Cake with Lemon Glaze

This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 627 Calories

Ingredients

• 1 ½ teaspoons vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon baking soda
• 2 teaspoons white sugar
• 1 ½ cups confectioners' sugar
• 3 cups white sugar
• 1 (16 ounce) container sour cream
• 6 large eggs
• ½ pound unsalted butter, softened
• 1 teaspoon lemon extract, divided
• 3 tablespoons lemon juice, or more to taste
• 2 drops yellow food coloring, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.

Step 2

Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.

Step 3

Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.

Step 5

Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.