Sour Cream Pound Cake
Phyllis Pingree
Forty years ago a friend of mine made this cake for me when I had a new baby. She was my role model and mentor. I got the recipe and think of her when I make it. It is versatile with any sort of fruit, ice cream, and toppings. Great way to use up eggs, too.
2 sticks butter
2 1/2 cups sugar
6 eggs (added one at a time)
3 cups flour
1 cup sour cream
1/4 tsp. baking soda
2 tsp. lemon juice plus 1 tsp. lemon zest
Cream together butter, sugar and eggs (added one at a time). Combine sour cream and baking soda and add alternating with flour until combined. Add lemon juice and zest. Pour into greased and floured tube or bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. (Test after 1 hour) Dust with powdered sugar.
Forty years ago a friend of mine made this cake for me when I had a new baby. She was my role model and mentor. I got the recipe and think of her when I make it. It is versatile with any sort of fruit, ice cream, and toppings. Great way to use up eggs, too.
2 sticks butter
2 1/2 cups sugar
6 eggs (added one at a time)
3 cups flour
1 cup sour cream
1/4 tsp. baking soda
2 tsp. lemon juice plus 1 tsp. lemon zest
Cream together butter, sugar and eggs (added one at a time). Combine sour cream and baking soda and add alternating with flour until combined. Add lemon juice and zest. Pour into greased and floured tube or bundt pan. Bake at 325 degrees for 1 hour and 15 minutes. (Test after 1 hour) Dust with powdered sugar.
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