This lemon sour cream pound cake is good for afternoon tea or coffee break. The lemon and the sour cream taste so good together that anyone who tastes this cake will get addicted to it. This is one sour cream cake that will satisfy everyone’s sweet tooth. Ironic, I know. But it’s the best way to describe this amazing recipe from Facebook!
Well, you are always welcome to experiment. I love strawberries, but this pound cake just taste so good as is.
But it’s up to you on how you want to enjoy this amazing pound cake recipe!
Ingredients
1 c Land O Lakes butter softened
3 c Domino sugar
6 extra large Eggland’s eggs, seperated
1 tsp McCormick vanilla
1 tsp lemon juice
1 grated lemon rind, 1 whole lemon
1/4 tsp Clabber Girl baking soda
1 c Daisy sour cream
2 1/2 c Gold Medal flour
Instructions
1. Preheat oven to 325 Grease and flour a 10 cup tube pan.
Beat butter with 2 1/2 cups of sugar. Separate egg yolks and egg whites, set aside. Add egg yolks to butter and sugar mixture one at a time.
Beat butter with 2 1/2 cups of sugar. Separate egg yolks and egg whites, set aside. Add egg yolks to butter and sugar mixture one at a time.
2. Add vanilla, lemon Juice, baking soda and lemon rind to mixture.
3. In a separate bowl, beat egg whites with remaining 1/2 cup of sugar adding a little sugar at a time, until stiff and glossy, set aside.
4. Add sour cream and flour alternately to butter mixture beginning and ending with flour, beat well. Fold in egg whites until mixture. Pour into prepared pan. Bake at 325 for 1 hour and 30 minutes or check out at 1 hour and 15 minutes depending on your oven. Cool in pan 15 minutes. Remove, let cool. I don’t ice but sometimes I just lightly glaze.
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Quick Tip: This tastes good if paired off with ice cream or sorbet.
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