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Lemon Sour Cream Pound Cake

Lemon Sour Cream Pound Cake created by Cathie B.

all I can say is YUM !

Ready In:
1hr 45mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 325 degrees.
  • Mix butter, shortening, sugar, and eggs.
  • Combine sour cream and milk.
  • Add flour and baking powder.
  • Mix until blended.
  • Add flavorings (lemon and vanilla).
  • Bake in a greased tube pan for 1 and 1/2 hours.
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RECIPE MADE WITH LOVE BY

@TGirl
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@TGirl
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"all I can say is YUM !"
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  1. Loves2Cook
    Delicious. Substituted butter for margarine but otherwise followed recipe. My pound cake took 1.5 hours to bake. It rose up about an inch above the rim of my Bundt pan. I let it rest upright for ten minutes before I turned it out, and it shrank a little bit, but was still above the pan rim. When I turned it out, it broke all the way around where it had risen above the rim. It’s still delicious, just not the most beautiful Bundt cake I’ve ever made. :)
    Reply
  2. Cathie B.
    Lemon Sour Cream Pound Cake Created by Cathie B.
    Reply
  3. Kookee doe
    I used butter and took it out of the oven after smelling and checking it with a toothpick, about one hour to be exact. An hour and a half would have been no bueno. Perfect recipe, just keep an eye on the baking time.
    Reply
  4. CassandraLynne11
    WOW! My entire family is in agreement that this was the best cake they've ever tasted. It was perfect! Didn't have lemon extract so i used some rind and 1/4 cup of juice. I also made a glaze out of 1/4 cup lemon juice, 4 tbsp melted butter and 2 cups confectioners sugar. Thanks so much for posting! I'm looking forward to making this often
    Reply
  5. StandsOnHands
    Best pound cake I have ever had, hands down. It made 2 big loaf sized cakes, and it froze beautifully. Also, I didn't alter from the recipe at all except the cooking time. A little over an hour was sufficient in my oven. I am making this beauty for an art sale this weekend. Thanks for posting this recipe!
    Reply
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