Lemon Pound Cake

Serves: 12

Ingredients:

3 cups organic cake flour
1/2 teaspoon organic baking soda
1/2 teaspoon organic salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups organic baker's sugar
6 organic eggs, room temperature
1/4 cup fresh organic lemon juice
1 tablespoon grated organic lemon peel
1 cup Humboldt Creamery Organic sour cream

Directions:

Preheat oven to 325°F. Grease bread pan or 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 about 1 hour 30 minutes or until toothpick inserted near center comes out clean. 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.