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Sour Cream Coffee Cake
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1 cup butter, softened
2 cups sugar
6 eggs
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (8 ounces) sour cream
1 cup chopped walnuts
2 teaspoons confectioners' sugar
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating
well after each addition. Stir in the lemon juice, lemon peel and extract.
Combine the flour, baking soda and salt; add to creamed mixture alternately with
sour cream. Fold in walnuts. Transfer to a greased and floured 10-in. fluted
tube pan. Bake at 350° for 50-60 minutes or until a toothpick comes out
clean. Cool for 10 minutes before removing from pan to a wire rack to cool
completely. Dust with confectioners' sugar.
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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |