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Sour Cream Pound Cake



To make Blueberry Lemon Pound Cake:


If using a bundt pan, be sure to spray it well with pan release.  If using butter and flour to prepare the pan, make sure all areas of the pan are well coated.  This will prevent any cake from sticking to the pan when go to remove it. 

Have all ingredients at room temperature.

Be careful to not overbake the cake.  A few crumbs on the toothpick are ok. If the toothpick inserted in the center has liquid on it, it’s not done.

To add additional lemon flavoring, zest a lemon (be careful not to get the bitter white part) and add the zest to the batter when adding the lemon and vanilla extracts.

Store wrapped cakes in the refrigerator or freeze for use at a later date.

Let cake come to room temperature before eating.  Butter cakes taste best at room temperature.