Dessert

Sour Cream Lemon Pound Cake is for Dessert.

Sour Cream Lemon Pound Cake takes 20 minutes to prepare.

Sour Cream Lemon Pound Cake takes 70 minutes to cook.

Sour Cream Lemon Pound Cake makes 18 servings.

The ingredients for Sour Cream Lemon Pound Cake are:

3 Tbsp dry bread crumbs or flour
3 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
2 1/2 cups granulated sugar
2 tsp lemon extract
3 large eggs
1 1/2 Tbsp. grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8 oz) carton low-fat sour cream
1 cup powdered sugar

Here is how you make Sour Cream Lemon Pound Cake:

Preheat oven to 350; coat a 10" tube or bundt pan with cooking spray; dust with breadcrumbs or flour. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and salt in a bowl; stir well with a whisk and set aside. Beat butter in a large bowl at medium speed until light and fluffy. Gradually add granulated sugar and extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 Tbsp. lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 Tbsp. lemon juice and powdered sugar. Drizzle glaze over top of cake. Yield: 18 servings Number of Servings: 18Recipe submitted by SparkPeople user PMGOHIO.

The nutritional information for Sour Cream Lemon Pound Cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 315.0

• Total Fat: 10.4 g
• Cholesterol: 61.0 mg
• Sodium: 138.4 mg
• Total Carbs: 52.6 g
• Dietary Fiber: 0.6 g
• Protein: 3.9 g