Take Your Favorite Lemon Cake Recipe Up A Notch Or Two With This Lemon Pound Cake Recipe. It's Moist And Delicious And Perfect For Serving To Family And Friends! This Cake Recipe Will Become A Family Favorite!
13.4-oz package instant lemon pudding
Preheat oven to 325 degrees. Grease a Bundt pan.
Mix together the flour, lemon pudding mix, salt and baking soda. Set aside.
Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color.
Add the eggs, one at a time, beating well after each addition.
Add the sour cream.
Add the dry ingredients.
Mix until fully combined. Add in the lemon zest.
Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 30 minutes or until a toothpick inserted into the center is clean.
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over the entire cake after it has cooled.
Lemon Sour Cream Pound Cake
Amount Per Serving (1 piece)
Calories 250Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 6g30%
Total Carbohydrates 30g10%
* Percent Daily Values are based on a 2000 calorie diet.