Y’all, this Lemon Sour Cream Pound Cake just fell outta HEAVEN! Be sure to give this recipe from my Facebook fan Vinnetta from Brooklyn, NY a try!
Cake Ingredients:
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp of baking soda
1/2 tsp of salt
2 sticks of butter at room temp
3 cups of sugar
6 large eggs at room temp
1 tsp vanilla extract
1 tsp of lemon extract
1 cup of sour cream
Lemon Syrup Ingredients:
1 cup of lemon juice
2/3 cup of sugar
1/4 cup of water
1/2 tsp of lemon extract
Directions:
Preheat oven to 325. In large bowl whisk together flour, baking powder, baking soda and salt. Set aside. In a mixing bowl beat together butter and sugar until fluffy. Beat in eggs one at a time until mixed. Beat in extracts. On low speed add the flour alternating the sour cream, in three additions. Beat in lemon juice until batter is smooth. Spray bundt pan generously with Pam baking spray with flour. Spread batter evenly in bundt pan and bake for one hour and fifteen minutes or until wooden skewer comes out clean. When done let cool for about 20 minutes in the pan and then invert onto wire rack. Poke holes with wooden skewer while warm then brush with lemon syrup. See below.
While cake is baking combine lemon juice, sugar, water, and lemon extract in a small pan set on medium heat. Bring mixture to a boil and reduced to about 1/2 cup of syrup, about 15 minutes. Let syrup cool before brushing onto warm cake.
Lemon Cream Cheese Glaze Ingredients:
8 oz of cream cheese softened
2 tsp of butter softened
1 tsp of lemon juice
1 tsp of lemon extract
1/2 cup of powdered sugar
4-6 tsp of milk this will depend on the consistency you want. I usually play it by ear. This should be thick but loose enough to cover the cake nicely as seen in my pic.
Directions:
Blend cream cheese and butter until smooth and blended well. Then add juice and extract. Gradually add sugar and milk until you have your desired consistency. Feel free to add more milk and sugar depending on how sweet you want it. Pour around in a circle on semi warm cake.
Recipe by Vinnetta Yvonne Knight Osborne from Brooklyn, NY.
Perfect Bake Time with Rushion McDonald
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