Shelly's Recipe

SOUR CREAM-LEMON POUND CAKE

Category: Cakes

Cooking spray
3 tbsp dry breadcrumbs
3 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
2 1/2 cup 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

Preheat oven to 350. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

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 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 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 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 tbsp of lemon juice and powdered sugar. Drizzle glaze over top of cake.