Sour Cream and Lemon Pound Cake

Recipe by Bev I Am
READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees F.
  • Grease 16-cup tube pan.
  • Dust with cake flour; tap out excess flour.
  • Sift flour, baking powder and salt into medium bowl.
  • Using electric mixer, beat butter in large bowl at medium speed until fluffy.
  • Gradually add sugar and beat 5 minutes.
  • Add eggs 1 at a time, beating just until combined after each addition.
  • Beat in lemon juice and peel.
  • Using rubber spatula, mix in dry ingredients.
  • Mix in sour cream.
  • Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
  • Let cake cool in pan on rack 15 minutes.
  • Cut around cake in pan.
  • Turn out cake.
  • Carefully turn cake right side up on rack and cool completely.
  • (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
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