Lemon-Sour Cream Pound Cake

The Junior League of Portland, Oregon

The Western Junior League Cookbook | No Regrets

3 cups sifted flour

1/4 teaspoon baking soda

2 sticks butter, softened

3 cups sugar

6 eggs

1 cup sour cream

1 tablespoon lemon juice

1 teaspoon grated lemon rind

Resift flour twice with soda. Cream butter and add sugar slowly, beating constantly to cream well. Add eggs one at a time, beating well after each addition. Stir in the sour cream. Add flour mixture 1/2 cup at a time, beating constantly. Stir in the lemon juice and rind.

Turn batter into a well-greased 10-inch tube pan. Bake at 350° for 1-1/2 hours.

Yield: 12 servings

Notes:

1. Made this as loaves in three loaf pans instead of doing it as a bundt (I don’t have a tube pan)

2. The loaves baked up in about an hour

3. Tented the tops with foil for the last ten minutes or so