Lemon Pound Cake
PREP TIME: 30 min
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COOK TIME: 1 hrs 30 min
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YIELD: 16 servings |
INGREDIENTS:
| Pillsbury® Baking Spray with Flour | 6 large eggs |
| 2 3/4 cups White Lily® Enriched Bleached All Purpose Flour | 1 tbsp. fresh lemon juice |
| 1/4 tsp. baking soda | 1/2 tsp. lemon extract |
| 1 cup butter softened | 1 cup sour cream |
| 3 cups sugar | 2 tbsps. grated lemon peel |
- Pillsbury® Baking Spray with Flour
- 2 3/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon extract
- 1 cup sour cream
- 2 tablespoons grated lemon peel
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 325°F. Coat a 10-inch tube pan with baking spray with flour. Stir together flour and baking soda in small bowl.
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2.
BEAT butter in large bowl with electric mixer at medium speed about 30 seconds. Gradually add sugar and continue beating 7 minutes or until mixture is fluffy and sugar is dissolved.
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3.
BEAT in eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Gradually add flour mixture and sour cream, beating on low speed just until combined. Fold in lemon peel.
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4.
SPREAD batter in prepared pan. Bake 80 to 90 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
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