Easy Pound Cake

Name: Easy Pound Cake
Ingredients: 2 14 cups unsifted unbleached flour; 2 cups sugar; 12 teaspoon salt; 12 teaspoon baking soda; 1 teaspoon finely grated fresh lemon rind; 1 teaspoon vanilla; 1 cup butter or 1 cup margarine, well softened at room temperature; 1 cup sour cream, room temperature; 3 large eggs, room temperature; 1 cup confectioners' sugar; 1 -2 tablespoon lemon juice

11 ingredients

8 steps

Ingredients

2 14 cups unsifted unbleached flour
2 cups sugar
12 teaspoon salt
12 teaspoon baking soda
1 teaspoon finely grated fresh lemon rind
1 teaspoon vanilla
1 cup butter or 1 cup margarine, well softened at room temperature
1 cup sour cream, room temperature
3 large eggs, room temperature
1 cup confectioners' sugar
1 -2 tablespoon lemon juice

Directions

1

Put all ingredients except Glaze ingredients into the large bowl of an electric mixer.
2

Blend at low speed for a minute then beat at medium speed, scraping bowl occasionally with spatula, for 3 minutes.
3

Pour into a greased and floured 10 inch bundt or tube pan.
4

Bake at 325 F for 60 to 70 minutes or until top of cake springs back when touched lightly in the centre.
5

Cool upright in pan on a cake rack for 15 minutes then turn cake out onto rack and cool completely.
6

To make glaze, mix confectioners' sugar with enough lemon juice to make desired drizzling consistency.
7

Place cake on serving plate and drizzle with glaze.
8

Makes 12 to 16 servings, depending on how you slice them.