Ingredients

• 3 cups - cake flour
• 3 cups - sugar
• 1 cup - sour cream
• 6 eggs, room temperature
• 1/4 cups - fresh lemon juice
• 1/2 tsp - baking soda
• 1/2 tsp - salt
• 2 sticks unsalted butter, room temperature
• 1 tsp - ground lemon peel
• 1 tsp - lemon extract

How to Make Sour Cream Lemon Pound Cake

• Preheat oven to 325F. Grease a large pan, dust with cake flour, tap out excess.
• Sift flour, baking soda and salt into a medium bowl.
• With mixer, cream butter in large bowl on medium speed until fluffy.
• Gradually add sugar, and beat 5 minutes.
• Add eggs, 1 at a time, beating just till combined after each.
• Using a 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 1/2 hr.
• Let cake cool on rack 15 min.
• Cut around cake in pan, turn out.
• Carefully turn cake right side up on rack and cool completely.
• Can be prepared 2 days ahead.
• Wrap in foil and store at room temperature.