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Sour cream and Lemon
Pound Cake


- 1 1\2 cups flour
- 1\4 tsp. baking soda
- 1\4 tsp. salt
- 1\2 cup butter, room temperature
- 1 1\2 cup sugar
- 3 eggs, room temperature
- 2 tbsp. fresh lemon juice
- 1 tsp. grated lemon peel
- 1\2 cup sour cream

1. Preheat oven to 375F (190C) mark 5.Grease 8-cup tube pan. Sprinkle pan with flour, tap out excess flour. 
2. Sift flour, baking powder and salt into a medium bowl. Using electric mixer, beat butter in a large bowl at medium speed 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 rubber spatula, mix in dry ingredients. mix in sour cream. Transfer batter to prepared pan.

3. Bake cake until tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes. Cut around cake in pan. turn out cake.
4. Carefully turn cake right side up on rack cool completely. ( Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
Serves 6.