Lemon Sour cream Pound Cake

3 cups sugar
1/2 c Butter Flavor Crisco vegetable shortening
1 c unsalted butter
5 eggs
1 c sour cream
3 c flour sifted (Swan Down Cake Flour)
1 tsp baking powder
1/2 c milk
1 1/2 tsp vanilla
1 1/2 tsp lemon extract
Few drops of yellow food coloring

Preheat oven to 325. Cream sugar with shortening and butter. Beat in eggs one at a time and then sour cream. Combine flour and baking powder and add alternately with milk. Stir in extracts.

Prepare fluted Bundt pan with butter Crisco and dust with Cake flour (hint: if using spray still use Crisco and over spray)

Bake 1:15 minutes (check at 60 minutes) test cake with toothpick. Poke cake in the center. Cake is done when tooth pick is clean.

Let cake completely cool (1-1 1/2 hours) then invert onto cake plate.

Lemon Glaze:
1 3/4 cups of confectioners sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter

In a large Pyrex measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.

Add in the butter then microwave on high for 45 seconds.
Take out the measuring cup and whisk until smooth, making sure there are no lumps.

Let it sit for a few minutes then pour it over your cake. Store cake in domed cake stand.

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