A classic, rich, and incredibly moist pound cake. This recipe uses both butter and shortening for texture, and sour cream for a tender crumb, all brightly flavored with lemon and vanilla.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Butter or Margarine, softened |
| 1/2 cup | Shortening |
| 3 cups | Sugar |
| 5 | Eggs |
| 1 (8 ounce) carton | Sour Cream |
| 1/4 cup | Milk |
| 3 cups | All-purpose Flour |
| 1/2 teaspoon | Baking Powder |
| 2 teaspoons | Lemon Extract |
| 1 teaspoon | Vanilla Extract |
Instructions
- Preheat your oven to 325°F. Generously grease and flour a large 10-inch tube or Bundt pan.
- In a large bowl, cream the softened butter/margarine, shortening, and sugar together with an electric mixer until light and fluffy (about 5-7 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking powder.
- In another small bowl, combine the sour cream and milk.
- On low speed, add the dry ingredients to the creamed mixture in three parts, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix only until just combined.
- Stir in the lemon and vanilla extracts.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 45 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.
