Lemon Pound Cake
Ingredients
1 lemon
3cups all-purpose flour 1-1/2 tsp. baking powder
1tsp. baking soda 1/4 tsp. salt
1cup (2 sticks) unsalted butter 1-1/2 cups granulated sugar
4large eggs
1 cup dairy sour cream 1/2 tsp. vanilla
Confectioners' sugar for decoration, optional
Directions
Preheat oven to 160 ºC (325°F). Butter and lightly flour a 25.4cm (10-inch) tube pan. Grate zest from lemon and squeeze juice; set both aside. On a piece of waxed paper, sift together flour, baking powder, salt and baking soda. Set aside. In the Oster® Mixmaster® Stand Mixer, at medium speeds, beat butter until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Using low speed, beat in flour mixture alternately. Pour into prepared pan. Bake about 1 hour or until wooden pick inserted near center of cake comes out clean. Cool cake in pan on wire rack 20 minutes, then remove from pan to wire rack to cool completely. Just before serving, sprinkle, if desired, with confectioners' sugar.
