Sour Cream and Lemon Pound Cake

Serves: 6-8

Ingredients

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
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 teaspoon lemon extract
1 cup sour cream

Method

  1. Preheat oven to 325 degrees F. 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.
  3. Add eggs, one at a time, beating just until combined after each. Mix in lemon juice and peel.
  4. Using a rubber spatula, mix in dry ingredients. Mix in sour cream.
  5. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 1/2 hr.
  6. Let cake cool on rack 15 minutes. Cut around cake in pan, turn out.
  7. 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.

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