Sour Cream Pound Cake

By bonitariley

Tom klehr's Sour Cream Lemon and Orange Pound Cake

Ingredients

• 1 ) I used peel from 1 lemon and 1 orange
• 2 ) I cooked it for 55 minutes at 340F rather than 350. When I have made this cake in the past, 350F caused the cake to be very brown.
• 3 ) I beat the sugar and butter for a long time. I also beat the eggs a long time. Make sure to scrape the sides of the bowl after adding each egg.
• 4 ) Let butter, eggs, and sour cream sit out at room temperature. The butter should be soft, but not melted.
• 2 – 3/4 cups sugar
• 1-1/2 cups butter, softened
• 1 tsp vanilla
• 6 eggs (room temperature)
• 3 cups flour
• 1 tsp grated orange or lemon peel
• 1/2 tsp baking power
• 1/2 tsp salt
• 1 cup sour cream (room temperature)

Preparation

Step 1

Heat oven to 350 F.
Generously grease and flour 12 cup Bundt pan.
In a large bowl, beat sugar and butter until fluffy.
Add vanilla; add eggs, one at time, beating well after each egg. Scrape the sides of the bowl when adding each egg,
Sift together flour, baking powder, and salt. Add orange or lemon peel and mix well.
Add dry ingredients to batter, alternating with sour cream. Beat well after each addition.
Pour batter into prepared pan.
Bake at 350F for 55-60 minutes or until toothpick comes out clean. Cool for 15 minutes. Invert onto serving plate. Cool completely.