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Lemon Sour Cream Poundcake
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| Pound Cake: | |
| 3 cups | all purpose flour |
| 1/2 tsp | baking powder |
| 2 sticks | butter |
| 1/2 cup | shortening |
| 3 cups | sugar |
| 5 | eggs |
| 1 cup | sour cream |
| 1/4 cup | buttermilk |
| 1 tbsp | lemon juice |
| 1 1/2 tsp | lemon zest |
| 1 tsp | vanilla extract |
| Glaze: | |
| 2 cups | powdered sugar |
| 1/4 cup | lemon juice |
| 1/2 tsp | vanilla extract |
| Lemon zest for garnish | |
Pound cake:
Preheat oven to 325 degrees. Mix flour and baking powder in a bowl and set aside. Mix buttermilk and sour cream in a bowl and set aside. Beat butter and shortening in mixer until fluffy. Gradually add sugar and beat until well blended. Add flour mixture and sour cream mixture alternately starting with flour and ending with flour blending well with each addition. Add flavorings and lemon zest. Spoon mixture into greased bundt pan and cook 1 hour and 30 minutes or until a toothpick comes out clean. Cool completely.
Glaze:
Mix sugar, lemon juice and vanilla extract. Drizzle over cooled cake and garnish with lemon zest.
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