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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Preheat oven to 325F. 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.)
Contributor: Bon Apptit July 1993 Darren DiPietro: State College, P
| Ingredients:
3 Cup(s) cake flour
869/10000 Ounce(s) baking soda
869/10000 Ounce(s) salt
2 stick butter; softened
25 8/221 Ounce(s) sugar
6 eggs; room temp
4 Tablespoon(s) lemon juice
3 Teaspoon(s) grated lemon peel
1 Teaspoon(s) lemon extract
1 Cup(s) sour cream |
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