Yes, you saw that right, sour cream poundcake. It's adapted from my southern Great Grandmother's Sour Cream Poundcake recipe. So it's real poundcake that gets crunchy in all the right places and never dry, you know what I mean. And if you don't, please make this now, it's worth it. I did say it's real poundcake so we'll start with real lemons.
Zest those lemon babies, you're gonna need a good bit to give the cake enough lemon flavor, save the lemons and squeeze in some extra juice while you're at it.
The only thing not made from scratch is the glaze. It's frozen Pink Lemonade concentrate thawed and combined with butter and sugar, the good stuff.
Enjoy, it's gonna go fast.
Pink Lemonade Sour Cream Poundcake
for the Poundcake:
- 3 cups flour
- 3 cups of sugar
- 8oz sour cream
- 6 eggs
- 1/2 t baking soda
- 2 t lemon extract
- zest and juice of one lemon
- 2 sticks of butter
- Preheat oven to 300 degrees
- Cream the butter, sugar for 2 to 3 minutes and add eggs one at a time. (Save the butter wrappings to grease up the pan!)
- Combine flour and baking soda adding it in one cup at a time.
- Beat well until smooth and shiny add extracts, lemon zest and juice.
- Bake for 1 and 1/4 hours, make sure to keep an eye on her.
for the Pink Lemonade glaze:
- 1/4 cup of thawed Pink Lemonade concentrate
- 1/2 cup sugar
- 1 T butter
- juice from one lemon
- Bring all ingredients to a boil, then turn down the heat and let simmer until it thickens and reaches a syrup like consistency.
- After cake is flipped out of the pan and cooling, pour glaze over top.
