Luscious and Moist Lemon Pound Cake

[Elizabeth_11]

Luscious and Moist Lemon Pound Cake

• 1 c (2 sticks) soft unsalted butter
  
• 2-2/3 c sugar
  
• 2 tsp vanilla extract
  
• Grated zest of 2 lemons
  
• 1/2 tsp salt
  
• 6 eggs at room temperature
  
• 3 c unbleached all-purpose flour, sifted
  
• 1/4 tsp baking soda
  
• 1 c sour cream
  

Preheat the oven to 350 F. Line the bottom of a 9-inch tube pan or large loaf pan with parchment, then butter and flour the paper and the sides of the pan.

In the bowl of a mixer, cream the butter, sugar together until light and fluffy, scraping down the sides of the bowl occasionally, for several minutes. Add the vanilla, lemon zest and salt and beat again until thoroughly combined.

Add eggs, one at a time, and continue to beat until the mixture is silky and smooth.

Sift the flour and baking soda together and alternately add the dry ingredients and the sour cream to the mixture in 3 additions. Beat until smooth.

Bake approximately 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the oven. Let stand for 5 minutes, then turn out of the pan and cool on a rack.

Serve with fresh berries and whipped cream!

Keywords: Dessert, Easy, Cake

( RG559 )