Well look at that. A girl puts up one whiny blog post about not getting dinner invites, and now our dance card is full! We got invited to eggplant panini night at an awesome family’s house this past Saturday! (complaining pays off) I love seeing the food other people are making. We went over early so I could play sous chef and we could hang with their 2 year-old daughter who’s enough entertainment to make it feel like dinner and a show.
See you kind of want to invite us over for dinner, because I’ll use you as a guinea pig for new dessert recipes. Now that I don’t have the captive firefighter dessert audience anymore, I love any excuse to bake.
This last weekend I searched through my Cooking Light books and found this Sour Cream Lemon Pound Cake. I figured it was a safe choice because the same recipe appears in two of the Cooking Light books I have, and it’s the cover picture for one of the books.
This isn’t a real pound cake per se. It doesn’t have a pound each of butter, flour, eggs and sugar like a real pound cake. That said, I’m convinced they call it a pound cake because it’s the heaviest cake I’ve ever made. Seriously, Ryan had it on his lap on the way to their house and he said “what did you put in this thing?! It’s so heavy!”.
The cake, especially for something from a ‘healthy’ book, was delicious. It was dense but the lemon flavor made it light and summer-friendly. I served it with light whipped cream and berries. I liked it a whole lot. The best part was the crunchy, tangy glaze on the top. Delicious.
|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
- Preheat oven to 350°.
- Coat a 10-inch bundt/tube pan with cooking spray, and dust with the breadcrumbs.
- Lightly spoon flour into dry measuring cups; level with a knife. 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.