Lemon-Sour Cream Pound Cake Recipe

Name: Lemon-Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter or margarine, softened; 1/2 c. shortening; 3 c. sugar; 5 eggs; 1 (8 oz.) carton sour cream; 1/4 c. milk; 3 c. all-purpose flour; 1/2 tsp. baking powder; 2 tsp. lemon extract; 1 tsp. vanilla extract

Servings: persons

1 c. butter or margarine, softened
1/2 c. shortening
3 c. sugar
5 eggs
1 (8 oz.) carton sour cream
1/4 c. milk
3 c. all-purpose flour
1/2 tsp. baking powder
2 tsp. lemon extract
1 tsp. vanilla extract

1
Cream the butter and shortening.
2
Gradually add sugar, beating well at medium speed of mixer.
3
Add eggs, one at a time, beating after each addition. Combine sour cream and milk. Stir until smooth.
4
Combine flour and baking powder.
5
Add to creamed mixture alternately with sour cream mixture.
6
Mix just until blended after each addition.
7
Stir in lemon and vanilla extracts.
8
Pour batter into a greased and floured 10-inch tube pan. Bake at 325u00b0 for 1 hour and 45 minutes.

2023

kcal

Calories

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. butter or margarine, softened, 1/2 c. shortening, 3 c. sugar, 5 eggs, and more.

Yes, Lemon-Sour Cream Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Sour Cream Pound Cake

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