Ingredients
1/2 cup butter
1 cup granulated sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1/2 cup sour cream
2 1/4 cups flour
1 cup powdered sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
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Preheat oven to 350°F. Cream butter. Add granulated sugar, and beat until light and fluffy. Add lemon zest, lemon juice, and sour cream. Sift together dry ingredients including flour powdered sugar, baking powder & soda, and salt. Beat egg whites until stiff peaks form. Add flour mixture to butter mixture in increments until combined. Fold in eggwhites. Spread into lightly greased loaf pan. Bake in preheated oven for 55 minutes. Cool on a wire rack.
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The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Concentrated lemon — cakes, frostings, glazes, curds