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Lemon Sour Cream Cake

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“Nice, light desert. I got this from a friend who used a magazine clipping for her recipe. Sorry, I don't know where it's from.”
READY IN:
55mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition.
  2. 2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan.
  3. 3. Bake at 325 degrees for 35 or 40 minutes or until cooked.
  4. 4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.

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