Lemon Sour Cream Pound Cake

By charlotteh371

Ingredients

• Butter (for the pan)
• Flour (for the pan)
• 3 1/4 cups flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 3/4 cups sugar
• 2 tablespoons finely grated lemon rind
• 6 eggs
• 1 1/4 cups sour cream
• Confectioners’ sugar (for sprinkling)

Preparation

Step 1

Set the oven at 350 degrees. Lightly butter a one-piece 10-inch tube pan. Cut a circle of parchment paper to fit the bottom, press it in place, and butter the paper. Dust the pan with flour, tapping out the excess.



Sheryl Julian/Globe Staff






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

3. In an electric mixer, cream the butter at medium-high speed for 3 minutes. Lower the speed to medium and add the sugar in 3 additions, beating for 1 minute after each addition. Add the lemon rind and beat 1 minute more. Beat in the eggs, one at a time, mixing only until incorporated.

4. With the mixer set on low speed, add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with flour, scraping down the sides of the bowl often with a rubber spatula.

5. Remove the bowl from the mixer stand. Spoon the batter into the pan and smooth the top. Bake the cake for 70 minutes, or until a skewer inserted into the center of the cake comes out clean. The baked cake will pull away from the sides of the pan. Set the cake on a rack to cool for
15 minutes.

6. Invert the cake onto a wire rack, peel off and discard the parchment. Invert the cake onto another rack so it is right side up. Sprinkle with confectioners’ sugar.