The best delicious Lemon-sour Cream Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon-sour Cream Pound Cake recipe today!
Hello my friends, this Lemon-sour Cream Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon-sour Cream Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon-sour Cream Pound Cake.
What Makes This Lemon-sour Cream Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon-sour Cream Pound Cake.
Ready to make this Lemon-sour Cream Pound Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Butter (or marg.); softened 1/4 c Milk
1/2 c Shortening 3 c Flour, all-purpose
3 c Sugar 1/2 ts Baking powder
5 lg Eggs 2 ts Lemon extract
8 oz Sour cream 1 ts Vanilla extract
Beat butter and 1/2 cup shortening at medium speed with an electric
mixer until creamy. Gradually add sugar, beating at medium speed 5
ot 7 minutes. Add eggs, one at a time, beating just until yellow
disappears.
Combine sour cream and milk; stir until smooth.
Combine flour and baking powder; add to butter mixture alternately
with sour cream mixture, beginning and ending with flour mixture. Mix
at low speed just until blended after each addition. Stir in
flavorings. Pour batter into a greased and floured 10″ tube pan.
Bake at 325 degrees for 1 hour and 40 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 10 to
15 minutes; remove from pan, and cool completely on wire rack.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Yields
1 cake (10″)
Leave a Reply