The summer season brings a lot of fresh flavors and fresh ingredients to our dinnertables.
But one of my all-time favorite summerflavors is citrus — I cannot get enough lemons in these hot months. I always buy a bag a lemons during every grocery trip even if I don’t have actual plans for them. I love adding lemons to my water, sauces, and desserts. Lemons can make any dessert taste like summer!
This Lemon Pound Cake is the perfect summertime dessert because it has the perfect balance of sweet and citrus and the sour cream addition keeps this cake moist! This would be great to serve alongside a bowl of cold ice cream. Here’s a hint that I learned along the way: don’t pour the glaze until the cake has cooled! You’ll still get the wonderful flavor from the glaze if you get impatient like I did, but the warmth of the cake will absorb the glaze missing out on the creamy white topping!
Lemon Pound Cake
3 cups all-purpose flour
1 (3.4-oz) package instant lemon pudding
1/2 tsp salt
1/4 tsp baking soda
1-1/2 cups butter, room temperature
2-3/4 cup sugar
2 tsp vanilla extract
6 large eggs
8 ounces sour cream
Zest of 2 lemons
1-1/2 cups powdered sugar
2 Tbsp lemon juice
1 Tbsp butter, melted
Preheat oven to 325 degrees. Generously grease a bundt pan.
Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.
Cream together butter, sugar and vanilla. Beat for 2 to 3 minutes. Add the eggs, one at a time, scraping the sides of the bowl as needed.
Add the sifted dry ingredients and sour cream, mixing alternatively. Stir in the fresh lemon zest with a spoon.
Pour into bundt pan and place in the oven.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
Remove from the pan and let the cake cool completely.
While the cake is cooling, make the glaze by mixing together all of the glaze ingredients. Pour over the cooled cake.
Recipe from Plain Chicken