Saturday, 10 December 2016
LEMON POUND CAKE..with sour cream and lemon icing
454 grams butter, room temp.
3 cups sugar
6 large eggs
4 cups plain flour, sifted
3/4 cup milk
1 teaspoon vanilla
finely grated rind of 2 medium lemons
Preheat oven to 180 c. grease and flour large bundt tin
or grease and line bottom of cake tin (I used a large round)
in a large bowl, using an electric mixer, cream butter and sugar until fluffy.
add eggs one at a time until well incorporated.
slowly add flour and milk alternating, beginning and ending with flour.
beat until well combined.
Stir in rind and vanilla.
spoon batter into tin . cook approx. 1 1/2 hours or until a skewer inserted
in middle comes out clean.
(if cake is browning to quickly, lie a piece of foil lightly over the top.
cool in tin for 10 minutes then turn onto a wire rack to cool completely.
3 cups icing sugar
2 tablespoons sour cream
mix the icing sugar and sour cream together with enough juice
to make a spreadable paste.
spread over cake.