September 7, 2014

Cooking Light's Sour Cream Lemon Pound Cake

Two recipes in one weekend? Yes, we are cooking up a storm here in Alabama!

Photo + recipe via
At my home in Raleigh, this recipe for sour cream lemon pound cake is a staple in the kitchen. It's the perfect cake for hot weather (which in Alabama has currently been 90+ degrees this week!) because of its lemon flavor and lightened-up ingredients. It's great to serve up with a big glass of iced tea or even in the morning with your coffee (we won't judge). Another use? Bring it to your next get-together as a gift and you'll be sure to impress.

Although fall baking may be all the cooking rage right now, we're still savoring summer flavors while we can. Katie and I still have a lot of lemons left in our fridge, and this is a fabulous dessert when you want to indulge without all the guilt (and use up those lemons!). The fresh lemon juice in the glaze is amazing, and it compliments the sweet and tangy flavor of the rest of the cake.

Give this pound cake a try - trust me, if I can master it, you can too!

My cake for the Southern Weddings ladies this past May

What You'll Need...

  • Cooking spray 
  • 3 tablespoons dry breadcrumbs
  • 3 1/4 cups all-purpose flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 3/4 cup butter or stick margarine, softened 
  • 2 1/2 cups granulated sugar 
  • 2 teaspoons lemon extract
  • large eggs 
  • 1 1/2 tablespoons grated lemon rind (about 2 lemons)
  • 1/4 cup fresh lemon juice, divided
  • (8-ounce) carton low-fat sour cream 
  • 1 cup powdered sugar
  • Preheat oven to 350°.
  1. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
  2. 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. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons 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.
  3. Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

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