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Lemon Pound Cake Recipe


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     Lemon Pound Cake

Category   Desserts - Breads
Sub Category   None

2 3/4 cups All-Purpose Flour
1/4 teaspoon baking soda
1 cup butter or margarine
3 cups sugar
6 large eggs, room temperature, lightly beaten
1 tablespoon lemon juice
1/2 teaspoon lemon extract
1 cup sour cream
2 tablespoons grated fresh lemon zest

Preheat oven to 325 degrees
Coat a 10 inch tube pan with shortening or non-stick cooking spray. Combine flour and soda; set aside
Cream butter or margarine about 30 seconds in large bowl. Add sugar gradually and cream 5 to 7 minutes. Beat in eggs one at a time, beating well after each addition. Stir in lemon juice and lemon extract.
Add flourmixture in three parts, alternating with two parts sour cream. Beat at low speed after each addition, just until combined. Do not overmix. Fold in lemon zest.Pour batter evenly into prepared pans. Bake 75 to 90 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Cool completely on wire rack.
Serving Suggestions
pour glaze over top. (confectioners sugar, lemon extract, a little water)

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