The best delicious Sour Cream And Lemon Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sour Cream And Lemon Pound Cake recipe today!
Hello my friends, this Sour Cream And Lemon Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Sour Cream And Lemon Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Sour Cream And Lemon Pound Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sour Cream And Lemon Pound Cake.
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3 c Cake flour
1/2 ts Baking soda
1/2 ts Salt
1 c Unsalted butter; room
-temperature (2
; sticks)
3 c Sugar
6 Eggs; room temperature
1/4 c Fresh lemon juice
1 tb Grated lemon peel
1 c Sour cream
Preheat oven to 325F. Grease 16-cup tube pan. Dust pan with cake flour; tap
out excess flour.
Sift flour, baking soda 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.)
Serves 12.
Yields
1 servings
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