Sour Cream Poundcake
Recipe Courtesy of Reasor's
- Cream butter and sugar until lightly colored. Add eggs one at a time.
- Mix all dry ingredients in a second bowl. While mixing, aternately add half of the sour cream and then half the dry ingredients to the creamed butter, sugar and eggs. Beat until smooth. Mix in lemon extract.
- Pour mixture into a buttered tube pan that has been lined with buttered wax paper on the bottom. Bake in a preheated 350° oven for about 1 hour.
- Serve warm with more butter and your favorite jam.
To have a really moist poundcake, remove from oven while a toothpick comes out clean from the sides, but comes out covered with cake batter in the middle.