Lemon Pound Cake, originally uploaded by queenofthemoodswingset2.
Sour Cream and Lemon Pound Cake
Bon Appétit | July 1993 by Darren DiPietro: State College, Pennsylvania
Yield: Serves 12
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream
Preheat oven to 325°F. 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.)
1/3 C lemon juice + 1/3 C sugar