lemon sour cream pound cake

★★★★★ 1
By Rose Rauhauser
from Bronx, New York to York, PA

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.

★★★★★ 1
serves 6 or more
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For lemon sour cream pound cake

  • 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

How To Make lemon sour cream pound cake

  • 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.
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