Sour Cream Lemon Pound Cake Recipe

Sour Cream Lemon Pound Cake

The perfect ending to your Easter meal, our lemon pound cake is a light, fresh springtime dessert.

Makes 12 servings

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
3 large eggs
Zest of 1 large lemon
1 cup LILLY Sour Cream

1. Preheat oven to 325 degrees F. Butter and flour a 10-inch bundt pan.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. In a large bowl, use a hand-held electric mixer to cream the butter and sugar until light and fluffy. Add the eggs, one at a time, then the lemon zest. Add the flour mixture and the sour cream, in 3 batches, alternating and scraping the sides of the bowl as needed.

4. Pour the batter into the prepared pan. Bake about 1 hour, until a skewer inserted in the center of cake comes out clean. Cool in the pan, on a cooling rack, for 10 minutes, then carefully turn cake out onto a platter.

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