Deli Style Pound Cake
Serves 8 - 12
- 2 3/4 cup granulated sugar
- 1 cup unsalted butter or unsalted margarine
- 6 eggs
- 1/2 teaspoon lemon extract
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons Clabber Girl Baking Powder
Preheat oven to 350 F. Line a baking sheet with parchment paper. Spray a 10 inch tube pan with non-stick cooking spray and place on the baking sheet.
For the cake, in a mixer bowl, cream the sugar and butter until fluffy. Add in the eggs and extracts and lemon juice and blend until smooth and nothing is stuck on the bottom of the mixer bowl. Blend in the sour cream. Fold in the flour, salt, baking soda and baking powder and blend well.
Spoon into pan. Bake until done, about 75-80 minutes. Cool 15 minutes before unmolding.
Sift with confectioners' sugar before serving.
Nothing beats a good slicing cake - especially one that is lemon and vanilla scented, moist and fine-crumbed. Growing up, a deli called The Brown Derby used to make such a cake. Sour cream figures in this majestic cake. You can also add 1-2 tablespoons poppy seeds.