Sour Cream and Lemon Pound Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 287.2
- Total Fat: 11.9 g
- Cholesterol: 42.2 mg
- Sodium: 101.3 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 0.0 g
- Protein: 2.0 g
View full nutritional breakdown of Sour Cream and Lemon Pound Cake calories by ingredient
Introduction
From Bon Appetit, July 1993Warning, this is NOT a lo-cal recipe. It is, however, a very good tasting one! From Bon Appetit, July 1993
Warning, this is NOT a lo-cal recipe. It is, however, a very good tasting one!
Number of Servings: 20
Ingredients
* *Cake flour, 3 cup
* Baking Soda 1/2 tsp
* Salt, .5 tsp
* Butter, unsalted, 1 cup
* Granulated Sugar, 3 cup
* Egg, fresh, 1 extra large
* Lemon juice, .25 cup
* Lemon Peel, 1 tbsp
* Sour Cream, 1 cup
Directions
Preheat oven to 325.
Grease 16 C tube pan. Dust pan with cake flour; tap out excess flour.
Sift flour, baking soda, and salt into medium bowl.
Using an electric mixer, beat butter in a 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 a rubber spatula, mi in dry ingredients.
Mix in sour cream.
Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour, 30 minutes. Let cake cool on a rack an additional 15 minutes.
Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on a rack and cool completely.
May prepare up to two days in advance. Wrap in foil and let stand at room temperature.
Number of Servings: 20
Recipe submitted by SparkPeople user KIMIKO75.
Grease 16 C tube pan. Dust pan with cake flour; tap out excess flour.
Sift flour, baking soda, and salt into medium bowl.
Using an electric mixer, beat butter in a 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 a rubber spatula, mi in dry ingredients.
Mix in sour cream.
Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour, 30 minutes. Let cake cool on a rack an additional 15 minutes.
Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on a rack and cool completely.
May prepare up to two days in advance. Wrap in foil and let stand at room temperature.
Number of Servings: 20
Recipe submitted by SparkPeople user KIMIKO75.