As you can see, cake's going fast! Here's the good old pan I make it in-it's not even non-stick, so I get to burn off some calories to make sure it's well greased.

(c) Flourbuttereggs 2008 All Rights Reserved

Lemon Pound Cake

I make this Lemon Pound Cake for every possible special occasion for LH. He's even been known to claim I should make one for his 1/2 birthday! Sorry for the lack of presentation but he likes it untouched by any prettifications & I'm shocked I was able to get the photos up since I'm such a newbie!

Lemon Pound Cake
Compton Place, San Francisco, CA

2 sticks unsalted butter at room temperature
2 2/3 cups sugar

6 eggs at room temperature

3 cups unbleached all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda

1 cup full-fat sour cream

1 teaspoon vanilla extract
grated zest of 2 lemons


Preheat oven to 350 degrees.
Grease and flour 9” tube pan

1. Cream butter & sugar together until light & fluffy, scraping sides of mixing bowl.
2. Add eggs, one at a time mixing on low until mixture is silky & smooth.
3. Measure out dry ingredients-flour, salt, baking soda, then sift together or whisk with fork.
4. Alternate adding dry ingredients & sour cream to mixing bowl in 5 steps: start with flour, then ½ the sour cream, then flour, then rest of sour cream, then remaining flour. Scrape bowl between mixings. Be careful not to overmix batter.
5. Add vanilla & lemon zest & gently mix into batter.
6. Bake on middle oven rack for about an hour, until a broom straw or cake tester can be inserted in middle of cake all the way to bottom & removed without any crumbs clinging to rod.
7. Let stand 10-15 minutes in pan, then invert onto plate for cooling. Store covered at room temperature. Serves 10-12.

(c) Flourbuttereggs 2008 All Rights Reserved.