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Sour Cream and Lemon Pound Cake Recipe

   
 

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     Sour Cream and Lemon Pound Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
3 Cups cake flour ( I used all purpose)
1/2 teaspoon baking sode
1/2 teaspoon salt
1 Cup unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
1 Cup Sour cream
 

Instructions
Preheat oven 325, Greece 16 cup tub pan. (I used an angle food cake pan and a bundt cake pan) Dust pan with flour, tap out excess
Sift flour, soda and salt into medium bowl. Using electric mixer, beat butter in a 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 spatual, mix in dry ingredients. Mix in sour cream.
Transfer to prepared pan. Bake cake until tester inserted comes out clean. About 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Turn out cake Carefully turn cake right side up on rack and cool completely.


Originally Submitted
6/9/2013





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