4 small lemons, organic if you can find them (Note: Avoid the giant lemons! Smaller lemons tend to pack more flavor, contain less water, and are cheaper too!)
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, that is completely softened*
Find more recipes at goboldwithbutter.com
3 cups superfine, Baker’s or caster sugar*
6 eggs, warmed for 10 minutes in hot tap water before using
1 cup full-fat sour cream, at room temperature
2 cups powdered-sugar*, sifted
Diane Zayas dz5 - Apr 17, 2013
I made this pound cake today. Instead of 30 minutes in the oven, it took 2 hours!
The cake is good, however, not like a pound cake but more like a cake.
Did I miss something?
Can you offer any suggestions? I would like to make this cake again, but worried it might take too long or not at all.