Lemon Sour Cream Pound Cake

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all I can say is YUM !
- Ready In:
- 1hr 45mins
- Serves:
- Yields:
- Units:
12
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ingredients
- 1 cup margarine
- 1⁄2 cup shortening (ie crisco)
- 3 cups sugar
- 6 eggs
- 8 ounces sour cream
- 1⁄4 cup milk
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
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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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
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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 oftenReply
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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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