Old fashioned yummy lemon cake with a wonderful crust!
How To Make Lemon Pound Cake
An incredibly easy recipe for a delightful lemon pound cake that would surely please any crowd. A delicately moist pound cake that could definitely hold its own even without any glaze!
- 1 cup butter (not margarine)
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 2 tsp. lemon extract (or more)
- 3 cups plain flour (sift before measuring)
- 1/2 tsp. salt
- 1/4 tsp. baking soda
-
Cream the butter with the sugar.
- Add eggs, one at a time, beating well after each egg.
- Add sour cream and lemon extract.
- In a separate bowl: add salt and soda to the flour and sift.
-
Gradually, add dry ingredients to the egg mixture, beating until smooth and creamy, about 5 to 7 minutes.
-
Pour into greased/sprayed tube pan and place in cold oven.
-
Bake at 300 degrees F for 1 hour or until done.
- Cool 5 minutes in pan before removing from the pan.
How To Make Lemon Pound Cake
An incredibly easy recipe for a delightful lemon pound cake that would surely please any crowd. A delicately moist pound cake that could definitely hold its own even without any glaze!
Ingredients
- 1 cup butter, not margarine
- 3 cups sugar
- 6 eggs
- 1 cup sour cream
- 2 tsp. lemon extract, or more
- 3 cups plain flour, sift before measuring
- 1/2 tsp. salt
- 1/4 tsp. baking soda
Instructions
-
Cream the butter with the sugar.
- Add eggs, one at a time, beating well after each egg.
- Add sour cream and lemon extract.
- In a separate bowl: add salt and soda to the flour and sift.
-
Gradually, add dry ingredients to the egg mixture, beating until smooth and creamy, about 5 to 7 minutes.
-
Pour into greased/sprayed tube pan and place in cold oven.
-
Bake at 300 degrees F for 1 hour or until done.
- Cool 5 minutes in pan before removing from the pan.
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