Serves: 5
Total Calories: 1,416
Cream butter and sugar. Add eggs, one at a time, beating well after each. Add lemon juice and rind. Mix flour, baking soda, and salt together and add alternately with sour cream to creamed mixture. Pour into greased and floured 10-inch angel food pan (16-cup size). Bake at 325° for 1 hour and 30 minutes, or until it tests done. Cool 15 minutes before turning out on rack to cool. If desired, a Lemon Glaze can be poured over cake.
Lemon Glaze:
Mix all ingredients together and beat until of spreading consistency.
Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seeds to 1/2 cup finely chopped pecans or walnuts can be added.
This Sour Cream Lemon Pound Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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