Dee-li-cious, light & fluffy! Lemon Sour Cream Pound Cake
So this past weekend I was really in the mood for something sweet, but I did not want chocolate! I know, some of you are shaking your heads....... NOT in the mood for chocolate?? What's that about? LOL! It's true, I do love chocolate but I am also a huge sucker for anything tart, lemon-y or lime-y! Wait -- is that a word? lime-y? Why yes it is.... check out the definition from the dictionary:
[Short for lime juicer (from the use of lime juice on British warships in order to prevent scurvy).]
Whoops, I almost hijacked this post! LOL - so now that we all know I'm talking about the flavor of limes... we can continue with our regularly scheduled discussion about lemon pound cake.
Anyway, as usual, I scrounged around the internet until I found a recipe for a pound cake that contained fresh lemons and sour cream. Why you ask? Well, that's because those are the ingredients I had in my fridge.
Now, I must tell you that I didn't pay a whole lot of attention to the amount of the ingredients, I just followed the recipe and popped the pan in the oven! It smelled divine while it was baking, but when I pulled it out, I thought it looked a little small in my pound cake pan. My first thought was OH NO.... did my cake fall? ACK... it smelled great and looked really pretty but it wasn't very "big". I let it cool on the rack for 15 minutes and then generously sprinkled with powdered sugar and cut into it. OH MY... this cake was soft, fluffy and simply lemon-ly divine. LOL!
stuffing two pieces in my mouth daintily eating a few crumbs, I finally went back and re-read the author's notes and saw that she had cut the recipe in half so as not to have "too much" cake. Huh? There's such a thing as too much cake? Not in my world.
So, I will definitely be making this again and next time, I will double the recipe and make a full-size pound cake! YUMMY! You are going to love this cake.
LEMON SOUR CREAM POUND CAKE
(Recipe can easily be doubled for a larger, more traditional-sized cake)
1-1/2 cup all-purpose flour
1/4 tsp baking soda
1/4 teaspoons salt
1 stick butter, room temperature
1-1/2 cup sugar
3 eggs, room temperature
1/4 cup fresh lemon juice - juice of 2 squeezed lemons
1 tbs grated lemon peel
1/2 cup sour cream
(1/2 tsp Nellie's key lime juice -- OPTIONAL if you want a huge tangy/tart kick)
Preheat oven to 325°F. Grease Tube/Bundt pan with crisco. Dust pan with flour and tap out excess flour.
Sift flour, baking soda and salt into a medium bowl. Beat butter in a large bowl until fluffy. Gradually add sugar and beat 5 minutes.
Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel.
Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to the prepared pan.
Bake cake until a tester inserted near the center comes out clean, about 50 minutes. Let cake cool in the pan on a rack for 15 minutes. Cut around the cake in the pan. Turn out cake. Carefully turn cake right side up on rack and cool completely. Dust with powdered sugar, if desired.
NOTE: Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.