Lemon Sour Cream Pound Cake – a delicious recipe with butter, shortening, sugar, eggs, sour cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
2
Add eggs, one at a time, beating mixture after each addition.
3
Combine sour cream and milk; stir until smooth.
4
Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
5
Mix just until blended after each addition. Stir in lemon flavoring.
6
Pour batter into a greased and floured 10-inch tube pan.
7
Bake at 325u00b0 for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean.
8
Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.
2014
kcal
Calories
68
g
Fat
321
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 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.
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