Lemon Sour Cream Pound Cake

Adapted from Paula Deens Sour Cream Pound Cake

 

 My first ever Pound Cake was DELICIOUS.  It is so dense, flavorful and soft.  I always had the notion that this would be so time consuming and difficult however, it was quite the opposite.  My husband seriously devoured it.  A perfect cake for any gathering!

 

Ingredients for Cake:

 

1/2 cup Crisco

1 1/2 cups sugar

1/2 cup sour cream

1/4 teaspoon baking soda

1 1/2 cups all-purpose flour

3 large eggs

1/2 teaspoon vanilla extract

juice and zest from one small lemon

 

Ingredients for Glaze:

• 1 cup powdered sugar
• 2 tablespoons 2% milk
• juice and zest from 1/2 lemon

 

Directions:  Preheat oven to 350 degrees.  In a large mixing bowl cream together Crisco and sugar.  Mix in eggs, sour cream, vanilla  and lemon juice/zest.  Slowly mix in the soda and flour until smooth.  Pour batter into a greased or parchment paper lined bread pan and bake for 45-60 minutes, or until toothpick comes out clean.  When Cake has cooled whisk together all glaze ingredients and drizzle over the top.