Sour Cream Lemon Pound Cake

This recipe is for lemon lovers.  This makes a very yummy fine textured pound cake.  Don’t even think of leaving off the glaze, it’s what makes the dessert.  This recipe is for a 10inch bundt cake, but I have used mini bundt cake pans instead.

Cake:

• 1 1/2 cups cake flour, sifted
• 1/2 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• Finely grated zest of 2 large lemons
• 2 teaspoons pure lemon extract
• 2 2/3 cups granulated sugar
• 6 large eggs
• 1 cup sour cream

Glaze:

• 1/3 cup fresh lemon juice
• 1/2 cup granulated sugar

1. Adjust oven rack to its third lower position and preheat oven to 350°F.
2. Coat the bundt pan with nonstick cooking spray.  Set aside.
3. Resift the flour with the salt; set aside.
4. Beat the butter with mixer on medium speed until smooth and creamy, about 1 minute.
5. Add lemon zest, lemon extract and 1/3 cups of sugar and beat for about 1 minute.
6. Beat in remaining 2 1/3 cups sugar about 1/3 cup at a time, beating for 15 to 20 seconds after each addition.
7. When all the sugar has been added, scrap bowl and beaters well and beat on medium-high speed for 6 minutes.  The mixture should be very fluffy and white in color.
8. Beat in the eggs one at a time, beating for about 30 seconds after each addition, then beat for 1 minute.
9. On low speed, add flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour.  Beat until well combined.
10. Carefully spoon the batter into prepared pan.  Fill each mini bundt about ¾ of the way to the top.
11. Bake @ 350°F for 60 to 70 minutes, or until the top is deep golden brown and springs back when gently pressed and toothpick inserted into the thickest part comes out clean; do not over bake.  The top will have a wide crack.  If you are using mini bundt pans bake @ 350°F for 20-25 minutes.
12. Meanwhile, for the glaze, stir the lemon juice and sugar together in a small bowl.  Continue to stir occasionally until the sugar dissolves.
13. Cool the cake in the pan on wire rack for about 5 minutes.
14. Cover with another wire rack & invert.
15. If you made the 10 inch cake, glaze cake, using a pastry brush and let stand until complete cool, preferably overnight.
16. On the mini bundt cakes, I put the lemon glaze in a squeeze bottle so each person can glaze their own cake.
17. Feel free to use a little powdered sugar over dessert, if desired.  Although, I think it’s plenty sweet the way it is.