Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
For the glaze
- 1tablespoons whole milk
- 1 lemon, juice only
- 125grams icing sugar
- 250grams butter, softened (save 25g for greasing)
- 400grams caster sugar
- 6 eggs
- 1teaspoons vanilla extract
- 450grams plain flour
- 1/4teaspoons bicarbonate of soda
- 200grams soured cream
Description
Replacing some of the butter with soured cream keeps the pound cake moist,and the lemons add a nice, tart flavour.
Method
Step 1 of 4
Preheat the oven to 180°C. Using an electric hand whisk, beat the butter in a large bowl and gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, whisking well between each addition. Beat in the vanilla extract.
Step 2 of 4
Sift together the flour and bicarbonate of soda into a bowl. Add to the egg mixture, one-third at a time, alternating with the soured cream.
Step 3 of 4
Spoon the batter into a greased fluted 25cm round cake tin or bundt tin. Bake for 40-45 minutes, or until golden brown and firm. Allow the cake to cool for 10 minutes before turning it out onto a serving plate.
Step 4 of 4
For the glaze, whisk together the milk, lemon juice, and sugar. Slowly pour the glaze evenly over the cake. Serve warm.
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