It’s time to get your pound cake tin because this recipe is going to fill your kitchen with a beautiful lemon aroma. Grease your pound cake pan then dust with flour, make sure it’s well coated then set it aside. In a mixing bowl, add butter and sugar then using a hand mixer, beat them until nice and fluffy. Take 6 eggs and break them into a separate bowl just to make sure there is no shell then add one egg at a time into the butter-sugar mixture.
The mixture will get light, fluffy and creamy. Sift three cups of all-purpose flour, baking powder, salt and one packet of instant lemon pudding mix into the butter mixture. Sifting helps lighten the cake and makes sure there are no lumps when mixing. Add two teaspoons of vanilla extract, ane eight-ounce of sour cream and 2 tablespoons of fresh lemon zest.
Fold everything together, you can also use your hand mixer just make sure you do not overmix the batter. Dollop the batter into your prepared baking dish and even it out with your spatula. Bake this cake for 8o minutes (1 hour 20 minutes) or until a toothpick inserted into the centre comes out nice and clean. Once baked, let the cake cool down slightly on a wire rack for 15 minutes.
To make the icing, add one and a half powdered sugar in a mixing bowl together with butter and lemon juice. Mix everything with a whisk until you have a nice thin sort of yoghurt texture. Ice the cake then grate some lemon zest on top of it and serve. This cake is 10 out of 10 good, try it and enjoy.
- 3 cup(360grams/ 12.7Oz) all-purpose flour
- 1 (3.4 oz) package of instant lemon pudding
- ½ tsp salt
- ¼ tsp baking soda
- 1½ cup (340grams/ 12Oz) butter softened
- 2¾ cup (550grams/ 144Oz) granulated sugar
- 6 large eggs
- 2 tsp pure vanilla extract
- 1 cup(8 oz/ 240grams) sour cream
- 2 Tbsp fresh lemon zest
For the glaze:
- 1½ cup (195grams/ 4.8Oz) powdered sugar
- 2 Tbsp fresh lemon juice, more if needed to thin
- 1 Tbsp butter, melted