Lemon Sour Cream Pound Cake

Submitted by erobbins4

"My mother thinks the original recipe for this cake came from Southern Living, however it is not listed on their website. The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 20

ingredients

• 1 cup butter, softened
• 1⁄2 cup shortening
• 3 cups sugar
• 5 eggs
• 1⁄4 cup milk
• 8 ounces sour cream
• 3 cups flour
• 1⁄2 teaspoon baking powder
• 2 teaspoons lemon extract
• 1 teaspoon vanilla

directions

1. Preheat oven to 325°F Grease and flour a 10" tube pan.
2. Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
3. Combine sour cream and milk, stir until smooth.
4. Combine flour and baking powder.
5. Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
6. Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
7. Cool in the pan.

Reviews

[YungB]

Erin, Erin, Erin, this is a wonderful cake. Everything is perfect with it, the crust, the flavor, the moistness, the crumb. WOW. Check this out: I put the butter/shortening in a large bowl, then I reached for my hand mixer...guess what...I can find the paddles to my hand mixture anywhere. We spent over an hour looking for them everywhere. In the end, I gave up and made this pound cake beating it with a fork and yet it came out like I said BEAUTIFUL. Thank you for posting it. Still can't find the darn paddles anywhere:(

 

[violinist4christ]

I made this cake for my mom and dad's birthday. It looks so much better on the computer than it did when I made it!:) I think if I would have made it with an extra stick of butter in replacement of the crisco it would have came out alot moister. And I suggest that if the cakes still seems wet after cooking for about 1hour and 20minutes on 325 degrees, to turn the oven down to 300 degrees and allow it to finish cooking so that it won't dry out.

 

[Mmmama]

I'm in love with everything about this cake! The texture, flavor...it's all so delicious. Mine cooked in exactly 1 hour and 40 minutes...and I wish I would have started watching it at about 1hr. 30min. It turned out great though...thanks for the great recipe!!

 

[NoraMarie]

This is really good.I put in 1/2 teaspoon baking powder instead of 1/2 cup as I feel it's an error.

 

[Naomi S.]

This recipe is from Southern Living and is listed in their 1987 Annual Recipes cookbook. I have adapted it for high altitude, but have also made the recipe as is at regular altitudes. It's fabulous. I used to sell between 6 and 9 of these to a coffee shop weekly. Although I'm not a huge fan of shortening, I do use the 1/2 cup called for as I've found it doesn't have as much of that delicious pound cake crust if I use all butter. I make it in a tube pan with a removable bottom but serve it with the crusty side up. (Many put that side down because it's bigger, but don't!) I specifically don't use a bundt pan, because then I would have to put that part on the bottom. Besides my high altitude adaptation, I also increase the lemon extract to one tablespoon, because our family likes that extra lemon brightness, and I sift a bit of powdered sugar on it for presentation. When I get to the part of the recipe where you alternately add the sour cream and flour, I fold that part in by hand. It's too easy to leave it in the stand mixer and over-beat it, and that can cause it to fall right before it's finished baking. I have tried a lot of basic pound cake recipes and my family tried them all. This is their favorite and whenever this goes to a potluck, there are raves and requests for the recipe. As some have mentioned, it really does take longer in the oven that the recipe says, even if your oven is calibrated perfectly.