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Sour Cream and Lemon Pound Cake Recipe

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This recipe for Sour Cream and Lemon Pound Cake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Hawkins
Added: Thursday, February 5, 2009


3 cups cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, room temp.
3 cups sugar
6 eggs, room temp.
1/4 cup fresh lemon juice
1 Tablespoon grated lemon peel
1 cup sour cream

Preheat oven to 325.
Grease 16 cup tube pan. Dust with flour.

Sift flour, baking soda, and salt into a medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs,1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared tube pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack for 15 minutes. Cut around cake in pan. Turn out cake.

Carefully turn cake right side up on rack and cool completely.




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