Friday, March 28, 2014

Lemon Sour Cream Pound Cake

6 eggs, separated
1/4 tsp. cream of tartar
2 cups sugar
1 cup butter, softened
1 TB grated lemon zest
2 TB lemon juice
3 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream

Beat egg whites with cream of tartar and 1/2 cup sugar until very stiff.  In a separate bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy.  Beat in egg yolks, one at a time.  Beat in zest and juice.

Combine flour, baking soda and salt in a smaller bowl.  Add alternately with sour cream to butter mixture.  Stir until smooth and creamy.  Thoroughly fold beaten egg whites into batter.

Bake in greased and floured 10 or 12 cup tube pan at 350 degrees for 50-55 minutes or until cake tests as done.  Cool in pan for 15 minutes; invert on wire rack or serving platter to complete cooling.

Make a glaze with powdered sugar and fresh lemon juice, and glaze cake liberally.

This is really wonderful!

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