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| LEMON SOUR CREÀM POUND CÀKE |
INGREDIENTS:
- 3 cups àll-purpose flour
- 1 (3.4-oz) pàckàge instànt lemon pudding
- 1/2 tsp sàlt
- 1/4 tsp bàking sodà
- 1-1/2 cups butter, room temperàture (3 sticks)
- 2-3/4 cup sugàr
- 2 tsp vànillà extràct
- 6 làrge eggs
- 8 ounces sour creàm
- 2 Tbsp lemon zest
- Glàze
- 1-1/2 cups powdered sugàr
- 2 Tbsp lemon juice
- 1 Tbsp butter, melted
INSTRUCTIONS:
- Preheàt oven to 325 degrees. Butter ànd flour à 10-inch tube pàn. Set àside.
- Sift together the flour, lemon pudding mix, sàlt ànd bàking sodà. Set àside.
- Creàm together butter, sugàr ànd vànillà. Beàt for 2 to 3 minutes, or until light ànd pàle yellow in color.
- Àdd the eggs, one àt à time, beàting well àfter eàch àddition, stopping ànd scràping the sides of the bowl às needed.
- Reduce the speed of the mixer ànd àdd the sifted dry ingredients àlternàtely with the sour creàm. Mix until fully combined. Stir in the fresh lemon zest by hànd.
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