QSis
01-03-2010, 11:20 AM
Posted by Mexicokaren, from another forum.
This is a WONDERFUL cake!
Lee
LEMON SOUR CREAM POUNDCAKE (MexicoKaren)
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.
This is a WONDERFUL cake!
Lee
LEMON SOUR CREAM POUNDCAKE (MexicoKaren)
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.