Sour Cream Pound Cake

By Cookie67

Ingredients

• Cooking Spray
• 3 tbsp dry breadcrumbs
• 4 cups sifted cake flour (about 1 pound)
• 1/4 tsp salt
• 1 1/2 cups light sour cream
• 1 tsp baking soda
• 3/4 cup butter
• 2 3/4 cups sugar
• 2 tsp vanilla extract
• 3 large eggs
• 2 tbsp fresh lemon juice

Details

Servings 18

Preparation

Step 1

1. Preheat oven to 350.

2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt; stir with a whisk. Combine sour cream and baking soda; stir well. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add juice; beat 30 seconds. Add flour mixture alternately with sour cram mixture to sugar mixture, beating a low speed, beginning and ending with flour mixture.

4. Spoon batter into prepared pan. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.