Lemon Sour Cream Pound Cake
Prep Time
20mins
Time to Table
3hr
Servings
16
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup Daisy Sour Cream
- 3/4 cup canola oil
- 2 tablespoons grated lemon peel
- 4 large eggs
- 4 tablespoons lemon juice, divided
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 1 cup Daisy Sour Cream
- 3/4 cup canola oil
- 2 tablespoons grated lemon peel
- 4 large eggs
- 4 tablespoons lemon juice, divided
- 1 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
Directions
- Heat the oven to 325 degrees. Coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out the excess.
- Whisk the flour, baking powder, baking soda and salt in medium bowl.
- Beat the sugar, sour cream, oil and lemon peel in large bowl at medium-low speed until smooth. Beat in the eggs, one at a time, beating until combined. Beat in 2 tablespoons lemon juice and vanilla extract. At low speed, beat in the flour mixture until blended; spoon the batter into the pan.
- Bake for 55 to 60 minutes or until the top is golden brown and a wooden skewer inserted in the center of the cake comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack; cool completely.
- Meanwhile, whisk 2 tablespoons lemon juice and the powdered sugar. Drizzle over the cake. Let stand until set.
- Calories:318
- Cholesterol:57
- Protein:4
- Sodium:167
- Total Carbohydrate:45
- Total Fat:14
