How nice to use up my expiring sour cream and a glut of in-season lemons. This is the reason why I like recipes in website that's got reader reviews. You cannot go wrong with a highly rated one with hundreds of reviewers like this keeper of a recipe from my favourite Epicurious website. My daughter and I thought we were going to have a great big mound of a lemon-flavoured pound cake with most of it going to waste. Thankfully we were wrong. We love it to bits so much so that we actually finished it a couple of days later.
Lemon Sour Cream Pound Cake
3 cups cake flour (or plain flour)
1 tsp bicarbonate of soda (baking soda)
1/2 tsp fine salt
1 cup unsalted butter - softened at room temperature
2 1/2 cups sugar
5 eggs - room temperature
1/3 cup fresh lemon juice
2 Tbsp grated lemon peel
1 cup sour cream
2 cups icing sugar (confectioner's) - sifted
2 Tbsp lemon juice
- Preheat oven to 160°C/fan 140°C/325°F. Grease 10-inch tube or bundt pan. Dust pan with flour; tap out excess flour.
- Sift flour, baking soda and salt into a bowl - combine well.
- Using an electric mixer, beat butter in large bowl at medium speed 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 wooden spoon or rubber spatula, fold in the flour mixture.
- Mix in the sour cream. Transfer batter to prepared pan.
- Bake cake until skewer inserted near center comes out clean, about 1 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes. Turn out cake onto a rack.
- Carefully turn cake right side up on rack (if using tube pan) and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
*For the glaze:
- Combine the icing sugar and lemon juice. If it's too thick, add water a little at a time to get a pouring consistency.
- Once cake is completely cool, drizzle with the lemon glaze.