Lemon Sour Cream Pound Cake
| 1 |
Cup |
Butter |
| 1/2 |
Cup |
Shortening |
| 3 |
Cup |
Sugar |
| 5 |
|
Eggs |
| 8 |
Ounces |
Sour Cream |
| 1/4 |
Cup |
milk |
| 3 |
Cup |
All-Purpose Flour |
| 1/2 |
tsp. |
baking powder |
| 2 |
tsp. |
lemon extract |
| 1 |
tsp. |
vanilla extract |
1. Cream butter and shortening.
2. Gradually add sugar, blending well at medium speed. Add eggs one at a time, beating after each addition.
3. Combine sour cream and milk, stir until smooth.
4. Combine flour and baking power, sift together.
5. Add to creamied mixture, alternately with sour cream mixture, beginning and ending with flour mixture.
6. Mix until just blended after each addition.
7. Stir in lemon and vanilla extract.
8. Pour batter into 10-inch greased and floured tube pan. Bake at 325 degrees for 1 hour 40-45 minutes.
9. Cool cake in pan for 10-15 minutes. Remove from pan and cool completely.
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