Name: Sour Cream And Lemon Pound Cake
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 4 ounces, weight Unsalted Butter, Room Temperature; 1-1/2 cup Sugar; 3 whole Eggs, Room Temperature; 1/4 cups Fresh Lemon Juice; 1 Tablespoon Grated Lemon Peel; 1/2 cups Sour Cream; Powdered Sugar, To Dust

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1. Preheat oven to 325u00b0F. Grease 8-cup tube/Bundt pan. Dust pan with cake flour; tap out excess flour.
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2. Sift flour, baking soda and salt into a medium bowl. Beat butter in a large bowl 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 a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to the prepared pan.
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3. Bake cake until a tester inserted near the center comes out clean, about 55 minutes. Let cake cool in the pan on a rack 15 minutes. Cut around the cake in the pan. Turn out cake.
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4. Carefully turn cake right side up on rack and cool completely. Dust with powdered sugar, if desired. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Sour Cream And Lemon Pound Cake

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