White Lily’s Lemon Pound Cake
Ingredients
2 3/4 cups White Lily® Enriched Bleached All-Purpose Flour
Baking spray with flour
1/4 teaspoon baking soda
1 cup butter, softened
3 cups sugar
6 large eggs
1 tablespoon fresh lemon juice
1/2 teaspoon lemon extract
1 cup sour cream
2 tablespoons grated lemon peel
Instructions
Heat oven to 325°F. Coat a 10-inch tube pan with baking spray with flour. Stir together flour and baking soda in small bowl. Beat butter in large bowl with electric mixer at medium speed about 30 seconds. Gradually add sugar and continue beating 7 minutes or until mixture is fluffy and sugar is dissolved. Beat in eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Gradually add flour mixture and sour cream, beating on low speed just until combined. Fold in lemon peel. Spread batter in prepared pan. Bake 80 to 90 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
-Find more delicious recipes from White Lily at whitelily.com/recipes.Thank you to White Lily for choosing to be the Title Sponsor of the 7th Annual Celebrate the Family Expo, www.birminghamchristian.com/expo.
Submitted by: White Lily
