Lemon Sour Cream Pound Cake

Directions

• Preheat oven to 325° F.
• Using room temperature butter, thoroughly butter entire inside surface of 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift together cake flour, baking soda and salt.
• In the bowl of a stand mixer using the paddle attachment, beat 1 cup room-temperature butter until light and fluffy.
• Add sugar and beat on medium-high speed for 5 minutes, scraping down sides of bowl as needed.
• Lower speed to medium and add eggs, one at a time, beating just until each is incorporated.
• Add lemon zest and juice, beat until incorporated.
• Turn mixer to low and carefully add dry ingredients and sour cream. Mix just until combined, making sure all flour has been incorporated.
• Pour batter into prepared pan and bake until wooden skewer inserted in center comes out clean, about 1 hour 30 minutes.
• Remove from oven and place pan on cooling rack; allow to cool for 15 minutes.
• Using sharp knife, cut around pan, turn out cake.
• Gently turn cake right side up on pan, cool completely.
• Dust with powdered sugar and serve.