Sour Cream Sheet Pan Pound Cake With Lemon Glaze

Sour Cream Sheet Pan Pound Cake With Lemon Glaze

  • Servings: 20
  • Difficulty: easy
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Sour Cream Sheet Pan Pound Cake With Lemon Glaze.

Credit: Paula Dean’s Sour Cream Pound Cake and Call Me PMC Sheet Pan Pound Cake

Ingredients

FOR CAKE

  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 1/2 cups sugar
  • 1 cup room temperature butter (I used I Can’t Believe It’s Not Butter and Earth Balance Organic Buttery Spread)
  • 1 1/2 cups all purpose flour

Directions

FOR CAKE

  1. Preheat oven to 325 °F.
  2. In a large mixing bowl, cream the butter and sugar together.
  3. Add the sour cream and mix until incorporated.
  4. Sift the baking soda and flour together.
  5. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time.
  6. Add vanilla.
  7. Pour the mixture into a greased dark sheet pan.
  8. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. (I baked mine for 41 minutes).

 

Ingredients

FOR GLAZE

  • 2 cups powdered sugar
  • 1/4 cup lemon juice concentrate
  • 4 tablespoons butter (I used Earth Balance Organic Buttery Spread)

Directions

FOR GLAZE

  1. Melt Butter
  2. Combine all ingredients and microwave for about 1 minute.
  3. Once cake is cooled, pour warm glaze over top.