Sour Cream Pound Cake

Ingredients

• 1 teaspoon baking soda 
• 0.8 cup butter 
• 1 pound cake flour sifted
• 3 tablespoons breadcrumbs dry
• 3 large eggs 
• 2 tablespoons juice of lemon fresh
• 0.3 teaspoon salt 
• 1.5 cups cup heavy whipping cream light sour
• 2.8 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour and salt; stir with a whisk.
5. Combine sour cream and baking soda; stir well.
6. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add sugar and vanilla, beating until well blended.
7. Add eggs, 1 at a time, beating well after each addition.
8. Add juice; beat 30 seconds.
9. Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.
10. Spoon batter into prepared pan.
11. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.