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Sour Cream And Lemon Pound Cake Recipe
|Cake flour||3 Cup (48 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Unsalted butter||1 Cup (16 tbs)|
|Sugar||3 Cup (48 tbs)|
|Eggs||6 (Room Temperature)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6533 Calories from Fat 2349
% Daily Value*
Total Fat 265 g408.4%
Saturated Fat 151.3 g756.7%
Trans Fat 0 g
Cholesterol 1872.3 mg
Sodium 2283.2 mg95.1%
Total Carbohydrates 974 g324.7%
Dietary Fiber 48.3 g193.1%
Sugars 612.1 g
Protein 107 g213.6%
Vitamin A 168.6% Vitamin C 82.5%
Calcium 80.7% Iron 34.1%
*Based on a 2000 Calorie diet
Grease 16 cup tube pan.
Dust pan with cake flour; tap out excess flour.
Sift flour, baking soda and salt into 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 pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
Let cake cool in pan on rack 15 minutes.
Cut around cake in pan.
Turn out cake.
Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)