This is a Southern recipe, and it is by far the BEST pound cake recipe I have ever tried. I have recently tried it without the lemon zest and lemon pudding (just adding extra vanilla and vanilla pudding mix) and again with caramel pudding mix and caramel sauce, and it’s WONDERFUL! Take a look:
SOUTHERN LEMON SOUR CREAM POUND CAKE
Unsalted butter for pan
3 cups all purpose flour, plus more for pan
1 – 3.4 oz package instant lemon pudding
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/2 cups (3 sticks or 12 oz) salted butter, at room temperature
2-3/4 cups granulated sugar
2 teaspoons pure vanilla extract
6 large eggs
8 oz sour cream
2 tablespoons lemon zest (I used 2 teaspoons pure lemon extract instead)
Preheat oven to 325 degrees F. Butter and flour a standard 10 inch tube pan, set aside.
Sift together the flour, lemon pudding mix, salt and baking soda. Cream together the butter, granulated sugar and vanilla. Beat for 2 or 3 minutes until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed. Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand. Pour into the prepared tube pan and place in the oven.
Bake, placing a piece of aluminum foil on top to prevent overbrowning, if needed, for one hour 20 minutes to 1 hour 30 minutes, or until a cake tester or toothpick inserted in the center comes back clean. Remove from the oven and let cool in the pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
In a medium bowl, mix together 1-1/2 cups powdered sugar, 2 tablespoons freshly squeezed lemon juice, plus more if needed to thin, and one tablespoon salted butter (melted). Drizzle over the cooled cake.