lemon sour cream pound cake
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.
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
yield
6 or more
Ingredients
- 1 cup butter softened
- 3 cups sugar
- 6 - extra large eggs, seperated
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1 - grated lemon rind, 1 whole lemon
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 2 1/2 cups flour
How To Make lemon sour cream pound cake
-
Step 1Preheat 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. -
Step 2Add vanilla, lemon Juice, baking soda and lemon rind to mixture.
-
Step 3In 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.
-
Step 4Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Low Sodium
Ingredient:
Dairy
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes