lemon sour cream pound cake

Ingredients lemon sour cream pound cake

1 For the 1 and 1/2 cup of soft butter
3 cup of sugar
6 large eggs
3 cup of all-purpose flour
1/2 tsp of salt
1/4 tsp baking soda
8 oz container of sour cream
1 tsp lemon extract
1/4 tsp almond extract:

how to make lemon sour cream pound cake

Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes

Beat butter at medium speed with an electric mixer until creamy gradually add sugar beating at medium speed until light and fluffy add eggs one at a time beating Justin to the yolk disappears

Shift together flour salt and baking soda add to butter mixture alternating with sour cream and beginning and ending with flour mixture beat better at low speed just until blended after each addition stir in extracts pour into a grease and flour cake pan

For lemon glaze for topping

4 cups of powdered sugar

8 tablespoons of milk

2 tablespoons of lemon extract

Add powdered sugar milk and lemon extract in a bowl and mix pour over warm cake