Lemon Sour Cream Pound Cake

Rose Rauhauser

By
@NewYorkWoman

My MIL gave me this recipe 30 years ago and I've been making it ever since. It's a very moist pound cake and serves well with ice cream or gelato and/or sorbet. It also freezes well. I make it and freeze and defrost a week or so later. Sometimes company comes and I don't have a cake made, not often but sometimes. Enjoy everyone.


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Rating:

Comments:

Serves:

6 or more

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 c
butter softened
3 c
sugar
6
extra large eggs, seperated
1 tsp
vanilla
1 tsp
lemon juice
1
grated lemon rind, 1 whole lemon
1/4 tsp
baking soda
1 c
sour cream
2 1/2 c
flour

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium