This flavorful recipe is courtesy of Epicurious Food Recipes.
If you're looking to provide dessert for 12 hefty adults, this is a perfect solution. The servings are huge! The recipe makes two loaf pans.
- Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
- Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
- Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
Read More http://www.epicurious.com/recipes/food/views/Sour-Cream-and-Lemon-Pound-Cake-2121#ixzz2GqaACXnf