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4. M€nwhile, mrke the syrup. Bring the lson iuice, z€t, wat€r, lnd sugar, to a boil
5. Transfer the cake to a wire rack and cool for 10 minut6 Drizzle half of th€ syrup
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
iied. iTEat
. 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
1 % houB.
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