This cake is the definition of comfort food for our family and since my grandparents are coming to town.
I figure this is the perfect time to share this lemon sour cream pound cake recipe.
I firmly believe the quality of the ingredients will determine how something tastes in the end. This butter is no exception. It’s made with the best ingredients and you can tell in the flavor.
The lemon sour cream pound cake recipe isn’t overcomplicated and but you definitely want to be patient with adding the glaze at the end. You want to wait until it’s cooled so it doesn’t melt off the cake.
Lewis Creamery ButterShorteningSugarSour CreamMilkAll Purpose FlourBaking PowderLemon extractvanilla extract
lemon sour cream pound cake
confectioner's sugarmilklemon extract
- Preheat oven to 325 degrees.- Cream butter and shortening; gradually add sugar, beating well at medium speed with an electric mixer.
- Add eggs one at a time, beating mixture after each addition. Then you’ll add sour cream and milk and stir until smooth.
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