MexicoKaren
Head Chef
Alix, here is the recipe for the cake. I have had it for a long time, and it is actually a combination of recipes that I kept testing until I was happy with it. It is a really good cake - tender crumb, lovely flavor, beautiful exterior. It would be especially good with fresh berries. I hope you enjoy it.
LEMON SOUR CREAM POUNDCAKE
Heat oven to 325F
Grease and flour a 10 inch tube or bundt pan
INGREDIENTS:
3 cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Zest or grated rind from two lemons
I cup unsalted butter, room temp
3 cups granulated sugar
2 tsp. vanilla
6 eggs, room temperature
1 cup sour cream, room temp
PROCESS:
Whisk together the dry ingredients, including the lemon zest
In your mixer bowl, cream the butter and sugar for three minutes, then add the eggs one at a time, beating well after each addition.
Add vanilla.
Add the dry ingredients and sour cream alternately, starting with 1/3 of the flour mixture, followed by ½ sour cream, etc., ending with flour mixture. Beat until smooth, scraping sides of bowl often.
Bake at 325F in a greased and floured 10-inch tube/bundt pan for about an hour and a quarter, or until cake tests done. While cake is baking, make GLAZE by combining one cup freshly squeezed lemon juice, zest of one lemon, ¼ cup water and 2/3 cup sugar. Bring to a boil and simmer until it is reduced to about ½ cup. Set aside to cool a bit.
When cake tests done, let it rest in the pan for about 10 minutes, then brush ½ of the glaze on the cake. Turn onto rack and brush remaining syrup on cake.
LEMON SOUR CREAM POUNDCAKE
Heat oven to 325F
Grease and flour a 10 inch tube or bundt pan
INGREDIENTS:
3 cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Zest or grated rind from two lemons
I cup unsalted butter, room temp
3 cups granulated sugar
2 tsp. vanilla
6 eggs, room temperature
1 cup sour cream, room temp
PROCESS:
Whisk together the dry ingredients, including the lemon zest
In your mixer bowl, cream the butter and sugar for three minutes, then add the eggs one at a time, beating well after each addition.
Add vanilla.
Add the dry ingredients and sour cream alternately, starting with 1/3 of the flour mixture, followed by ½ sour cream, etc., ending with flour mixture. Beat until smooth, scraping sides of bowl often.
Bake at 325F in a greased and floured 10-inch tube/bundt pan for about an hour and a quarter, or until cake tests done. While cake is baking, make GLAZE by combining one cup freshly squeezed lemon juice, zest of one lemon, ¼ cup water and 2/3 cup sugar. Bring to a boil and simmer until it is reduced to about ½ cup. Set aside to cool a bit.
When cake tests done, let it rest in the pan for about 10 minutes, then brush ½ of the glaze on the cake. Turn onto rack and brush remaining syrup on cake.
Oh baby I love a good lemon pound cake recipe.I will have to try it when I get a chance. The more lemon the better.
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