Best Sour Cream Pound Cake

Step 1

Preheat oven to F. Grease a bundt pan (I use a 9.5-inch pan) lightly with shortening and dust evenly with flour. Set aside.

Step 2

In a large bowl, sift together flour, baking soda and salt. Set aside.

Step 3

Add butter and about a cup of sugar in a large bowl.

Step 4

Set a timer for 3 minutes, and using a hand mixer on low speed, mix in all of the sugar plus the remaining sugar until creamed. Stop when the 3 minutes are up.

Step 5

Mix in sour cream, (on low speed) just until combined, being sure to scrape down the sides of the bowl with a rubber spatula.

Step 6

Stir in vanilla extract, almond extract, and lemon extract.

Step 7

In a separate bowl, add all the eggs and whisk just until combined.

Step 8

Gradually mix the dry ingredients into the wet ingredients, alternating with the eggs.

Step 9

Mix until the eggs and flour mixture are completely incorporated and the batter is light and whipped. (Be sure to scrape down the sides of the bowl.)

Step 10

Spoon the pound cake batter evenly into the prepared pan. Tap the pan on the counter to remove any air bubbles.

Step 11

Bake on the middle rack for 1 hour and 15-20 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs clinging to it.

Step 12

Let the cake cool on a wire rack for about 20 minutes or until the pan is warm but cool enough to handle.

Step 13

Remove cake from pan and allow to cool completely before glazing.

Step 14

To make the glaze, add the sifted powdered sugar to a large bowl.

Step 15

Slowly add the heavy cream, a tablespoon at a time, while stirring until the desired consistency is reached.

Step 16

Stir in vanilla extract and salt.

Step 17

Place a piece of parchment paper under the cooling rack and drizzle or pour the glaze over the cooled cake. Allow the glaze to harden before slicing. (You can refrigerate the glaze to speed up drying time)