This recipe is for a lemon sour cream pound cake. It contains instructions to make the cake and a lemon syrup to drizzle over the cooled cake. To make the cake, mix together dry ingredients like flour, baking powder and salt. Cream butter and sugar until light and fluffy, then add eggs one at a time along with vanilla and lemon zest. Alternate adding dry ingredients and sour cream to the wet ingredients until smooth. Bake the cake for about 1.5 hours until a skewer inserted comes out clean. Meanwhile, make a syrup by boiling lemon juice, zest, water and sugar until reduced. Drizzle half the syrup over the cooled cake and invert onto a rack, brushing with the remaining syrup.

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4. M€nwhile, mrke the syrup. Bring the lson iuice, z€t, wat€r, lnd sugar, to a boil
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over high heat and cook until it is r€duced tg yr cup, about 15 minutes. Allow syrup to
cooi bdore dnzling ontg the cake.
5. Transfer the cake to a wire rack and cool for 10 minut6 Drizzle half of th€ syrup
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over the cake. lnvert onto the rack and brush with the remainiog syrup. Cool completely
Reprinted frcm SACK TO THE TABLE The Reunion of Food and Famity By Art Smith. O
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Recipes LemonSourCreamPoundCake 2001 by Art Smith.
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; :t tia r i.t F: Sour cream is the sgret mgredient in many a pound cake. Thts one s bas@ on a lemon
pound cake from my family's recipe collection.
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f:ii:?-t Ingredients
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I-:rir!;r: Cake
!$ai l? Sf,i|!:-1 3 cups ail-purpose flour
"-'*-:r1 Yz teasp@n baking powder
f31il;i: Y. teasp@n baking soda
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t: 4i n ;4t ug:il x {:!Aii f* 1 cut (2 stkks) unslted butter, at rw temperdture
3 cups sugar
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6 large egqs, at room temperature (e Note, page 32)
3Tffi igiSfliJqtpi?r I teasrcon, vanilla extract
37t?i tYlli:s Gfated zest of 2 lemons
li,Sf NffirsiR? 1 cup sour crem, at room temperalure
ri,f Y <8ft4s
ttlsf ,)f.q6 l,€mon Slrup
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. Zst of 1 lmon
tZEr: lt i ...!-t !*A . l cup fr$h lemon juice
Snt f,: ftl:dt . rA cup watg
rtE;:F-'i9 . 2/3 cup sugar
Procedure
1. To make the cake, positEn a rcck in the center of the oven ind prelqt to 325
degre6 F. Butts and flo!r a 1,0-inchfluted tube (Bundt) pan, and tap out the qcess
flour,
2. Sift the flo!., baklng powds, baking $dr, and salt together; *i asid€. Beat the
butter and sugar in a large bowl with a hand-heh €lstric mixs on high sped until lght
and fluffy, about 3 minutes Bst ln the egOs,one at a time, then the yanilla and zst
On low speed, add the flour in 3 additiss, alternrtlng with 2 additiqs of th6 sou.
cream, beginning and sding with the flour, and bert until sm€th, scraprng down the
sid6 of the bowl often with a rubber sp.t!la. Spread €venly In the pan.
3. Bake until a wooden skewer in*rted jn th€ cenber of the cake com$ out clean, about
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