Lemon Sour Cream Pound Cake

1. 1

   Place first 9 ingredients in a 4-quart mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.

2. 2

   Bake at 325u00b0 for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze.

3. 3

   Note: For testing purposes only, we used a KitchenAid mixer.

* Per serving · 4 servings · Values may vary.

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