Sour Cream Lemon Pound Cake
We added a teaspoon of ground cardamom to the dry ingredients. You could add 1 1/2 teaspoons for a more pronounced flavour. This recipe is from Epicurious. We were going to drizzle a lemon glaze on top but decided not to as it was already pretty sweet.
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 cup sour cream
Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in 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.
Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)