Lemon Sour Cream Pound Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream. Ingredients:
1 cup butter, softened |
1/2 cup shortening |
3 cups sugar |
5 eggs |
1/4 cup milk |
8 ounces sour cream |
3 cups flour |
1/2 teaspoon baking powder |
2 teaspoons lemon extract |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 325°F Grease and flour a 10 tube pan.
2. Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
3. Combine sour cream and milk, stir until smooth.
4. Combine flour and baking powder.
5. Add 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.
6. Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
7. Cool in the pan.
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