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Lemon-Scented Sour Cream Pound Cake




Source of Recipe


Internet


List of Ingredients




1/2 pound (2 sticks) butter, softened
2-3/4 cups sugar
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon grated lemon zest (colored portion of peel)
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1-1/2 cups shredded sweetened coconut

Confectioners' sugar for garnish (optional)

Grated lemon zest (colored portion of peel) for garnish (optional)


Recipe



Preheat oven to 350 degrees. Grease and flour a 10-inch tube or Bundt pan and set aside.

In a large bowl of an electric mixer, cream butter and sugar on high speed until smooth, about 5 minutes. Add eggs, one at a time, scraping down sides of bowl with a rubber spatula and mixing well after each addition.

Reduce speed to low and stir in vanilla and lemon extracts plus grated lemon peel.

In another bowl, stir together flour, baking soda and salt. With mixer on low speed, add about a third of the flour mixture to the butter-sugar combination. Add half the sour cream and continue until all of the flour and sour cream have been added.

Scrape sides of bowl down with rubber spatula and add coconut. Continue to mix on low speed until smooth, about 2 minutes.

Pour batter into prepared pan and bake for 60 minutes or until cake tests done. Remove from oven and place pan on a wire cooling rack. Place a piece of foil loosely over the top of the cake and cool completely in pan. When cool, turn out onto serving plate and dust with confectioners' sugar and lemon zest, if desired.