Friday, May 30, 2008

Sour Cream Lemon Pound Cake

I'm still trying to use up my lemons from my lemon tree. This cake was really delicious. The cake flour makes it very soft, light, and fluffy.

Sour Cream Lemon Pound Cake (

3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream

Preheat oven to 325°F. 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.)


Anonymous said...

made this cake and was absolutely wonderful!!!! going to try it again most definitely!!

Anonymous said...

Hi, i made this cake and it was really spongy and tasty :)

Kingdom of Saudi Arabia

alix said...

I tried this cake two days ago and it was a maaaaaaaaajor hit!! We're celebrating a beloved friend's today and I am baking this one again. Two tier cake. Lower tier a traditional cheesecake and on top, this magnificent lemon cake!!!