Thursday, May 29, 2008

Sour Cream-Lemon Pound Cake

After dinner tonight I looked at my
husband and said
WE should make CAKE!
I don't know why but I was in the mood
for a sweet dessert.
I had a few pages in my Cooking Light
Dessert cookbook.
Actually all the recipes in this cookbook
sound great but Sour Cream-
Lemon Pound Cake is what we chose!
Sour Cream - Lemon Pound Cake
Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar

PreparationPreheat oven to 350°.
Coat a 10-inch tube pan with cooking spray,
and dust with the breadcrumbs.
Lightly spoon flour into dry measuring cups;
Combine flour, baking soda, and salt in a bowl;
stir well with a whisk. Beat the butter in a large
bowl at medium speed of a mixer until light and fluffy.
Gradually add the granulated sugar and lemon extract,
beating until well-blended. Add eggs, 1 at a time, beating
well after each addition. Add grated lemon rind
and 2 tablespoons lemon juice; beat 30 seconds.
Add flour mixture to sugar mixture
alternately with sour cream, beating at low speed,
beginning and ending with flour mixture.
Spoon batter into prepared pan.
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.
Combine 2 tablespoons of lemon juice
and powdered sugar.
Drizzle glaze over top of cake.

Just the right amount of lemon
and the icing adds a nice sweetness.
We served our pound cake with a little
homemade whip cream and blackberries.

1 comment:

My Sweet & Saucy said...

Thanks for visiting my blog! Boy does that pound cake look delicious!