Sour Cream and Lemon Pound Cake

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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
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Introduction

From Bon Appetit, July 1993

Warning, 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.

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