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Sour Cream Lemon Pound Cake




Source of Recipe


chef2chef






List of Ingredients



• 3 cups cake flour
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 2 sticks unsalted butter, room temperature
  
• 3 cups sugar
  
• 6 eggs, room temperature
  
• 1/4 cup fresh lemon juice
  
• 1 T grated lemon peel
  
• 1 tsp lemon extract
  
• 1 cup sour cream
  






Instructions



1. Preheat oven to 325 degrees. Grease a large tube or Bundt pan, dust with cake flour, tap out excess.
   
2. Sift flour, baking soda and salt into a medium bowl. Set aside. With mixer, cream butter in large bowl on medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs, one at a time, beating just until combined after each. Mix in lemon juice and peel.
   
3. Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
   
4. Bake about 1 1/2 hours. Let cake cool on rack 15 minutes. Cut around cake in pan, turn out. Carefully turn cake right side up on rack and cool completely. Can be prepared 2 days ahead. Wrap in foil and store at room temperature.