Desserts · By Sharon
Lemon Pound Cake
My mom used to make these kinds of buttery white cakes so I've always liked a white cake. I started buying them from the co-op to make the raspberry trifle, but they were always burning the cakes, even after I told the baker what's what. I told him that a lot of elderly people shop there (I wasn't elderly then), and that one of their few pleasures in life was a nice pound cake! Anyway, I started making my own. And it's much better.
Ingredients
- ½ cup butter
- 1⅛ cups flour
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup (4 oz) sour cream or thick yogurt
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp grated lemon peel, or more to taste
Method
- 1
Preheat oven to 325°F for a cake or 350°F for cupcakes.
- 2
In a large bowl, beat together all ingredients on low speed until blended. Beat at medium speed for 3 minutes.
- 3
Pour batter into greased and floured pan or cupcake papers.
- 4
For cake, bake in a 9 × 13 inch pan for 35–40 minutes, or until a toothpick comes out clean. For cupcakes, fill papers ⅔ full and bake for ~16–17 minutes.
A note from Sharon
This recipe makes an 8-inch square pan cake or 12 cupcakes. I double this recipe to make a large cake for the raspberry trifle — double all ingredients and use 3 eggs instead of 2.
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