from 1 vote
Lou's Sour Cream Pound Cake
This pound cake is made from scratch and is super moist and decadent.
Bundt Cake Pan
all purpose sifted
sticks unsalted butter
butter flavored shortening
pure lemon extract
pure vanilla extract
Preheat oven to 300° and spray bundt pan with Baker's Joy well.
Mix together flour, kosher salt, and baking powder and set aside.
Cream together butter and sugar adding about a 1/3 c at a time.
Next add in eggs one at a time. Make sure each egg is fully incorporated in mix before adding the next.
On low speed add the flour mixture to the creamed mixture 1 c at a time.
Add in sour cream and extracts on medium.
Pour batter in to prepared bundt pan and bake for 1 hour 20 minute. Watch closely during the last 20 minutes as ovens cook time may vary.
Once done remove from oven and place on wire rack for 10 minute and then turn out immediately and let cake completely cool on rack.
Top with lemon icing (optional) and move to display cake stand.
Make sure all ingredients are at room temperature before preparing cake.