Lemon Sour Cream Pound Cake

4.5(9)

My mother thinks the original recipe for this cake came from Southern Living, however it is not listed on their website. The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream.

by erobbins4·published 2007-09-09

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Dessert

Servings

20 serving(s)

Total time

2h 15m

prep 30 min

Calories / serving

359 kcal

Ingredients (10)

serves

1 cup butter, softenedbutter
1/2 cup shorteningshortening
3 cups sugarsugar
5 eggsegg
1/4 cup milkmilk
8 ounces sour creamsour-cream
3 cups flourflour
1/2 teaspoon baking powderbaking-powder
2 teaspoons lemon extractlemon-extract
1 teaspoon vanillavanilla

Instructions (7 steps)

01Preheat oven to 325°F Grease and flour a 10" tube pan.
02Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
03Combine sour cream and milk, stir until smooth.
04Combine flour and baking powder.
05Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.

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Rich recipe — supports nutrition-aware planning.