Lulu's Classic Pound Cake - tried and true family recipe that has been passed down for generations. Only a few simple ingredients to make the most delicious homemade pound cake! Butter, sugar, eggs, flour, baking powder, sour cream, vanilla, and lemon extract. You can make the cake in advance and refrigerate or freeze for later. Great for parties, potlucks, and a delicious homemade gift. #cake #fromscratch #homemade #poundcake #bundtcake
Preheat oven to 350ºF. Grease and flour a Tube Pan and set aside.
In the bowl of an electric mixer, mix together butter and sugar. Add eggs. Beat for 15 minutes on medium high.
Stir flour and baking powder together. Add flour mixture alternately with sour cream to butter mixture.
Stir in vanilla and lemon extract. Pour batter into prepared pan.
Bake for 1 hour to 1 hour 15 minutes.
Let cake cool in the pan for 10 minutes. Remove cake from pan and place on a wire rack to cool completely.
You are going to beat the butter, sugar, and eggs for 15 minutes. YES, 15 minutes. Just set a timer and let your KitchenAid Mixer do the work.
You can substitute buttermilk for the sour cream.
This doesn't have a strong lemon flavor. Feel free to omit the lemon extract if you prefer. You can substitute any flavor you like such as almond, or orange extract.
To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.