Sep 18 2010

When Life Hands You Lemons

Published by at 9:12 am under Dessert,Entertaining

… Make Lemon Sour Cream Pound Cake!

My assistant’s mother came to town this week, just days after celebrating her xxth birthday (a lady never tells). The son let it slip that she loved citrus desserts, so I knew we had to prepare with a sweet surprise.

This is a woman from Miami, so I wasn’t about to try to trump all the legendary Key Lime Pie she’s had down there. Thus, the cake path was chosen. I found a recipe in my cookbook Tables of Content for a Lemon Sour Cream Pound Cake (it’s from the Birmingham, Alabama Junior League — how perfect), and I made only a few tweaks to fit my tastes/pantry contents.

The cake was a hit, but the real star is the camera we used to photograph it. My assistant got a new Panasonic DMC LX5 for his birthday, and we were so impressed with the cake pictures that I put one of them in my blog header! Any feedback on the design changes?

Lemon Sour Cream Pound Cake

Recipe adapted from the Lemon Sour Cream Pound Cake in Tables of Content

Ingredients (Makes 1 bundt cake):

3 cups all-purpose flour

1/2 tsp. baking powder

2 sticks butter, softened

1/2 cup shortening

3 cups sugar

1/4 cup milk

Juice of 3 lemons

1 tsp. vanilla extract

1/2 tsp. grated lemon zest

For the glaze:

1 and 1/3 cups powdered sugar

1/2 tsp. vanilla extract

3 tbsp. water

Preheat oven to 325 degrees. Mix flour and baking powder in one bowl.

In a second bowl, beat the butter and shortening with an electric mixer until the mixture is fluffy. Add sugar to the butter mixture, one cup at a time, beating with the mixer. Add eggs, and beat until well-combined. Stir in sour cream and milk. Slowly add flour mixture to the second bowl, beating until blended. Stir in lemon juice, vanilla and zest.

Grease and flour a bundt pan, and pour in batter. Bake for about 1 hour and 45 minutes, or until the cake is just beginning to brown on top. Stick a wooden toothpick in if you’re not sure if it’s finished — if it comes out clean, you’re good. Cool completely before glazing.

For the glaze, mix all ingredients together in a medium-sized bowl, and drizzle over the cake. (Note: I made my glaze with 1/4 cup water instead of 3 tbsp., and it basically made a huge mess. I’d recommend starting with the glaze a little thicker so it’s easier to control. Pour it on the top of the cake instead of the sides, because it will drip down on its own.)

3 responses so far

3 Responses to “When Life Hands You Lemons”

  1. We are not Marthaon 26 Sep 2010 at 7:15 pm

    well hi, heavenly lemony deliciousness! i feel like i can taste it… sweet photo 🙂 and best of luck in the foodbuzz challenge! My favorite part about the whole thing is discovering new blogs like yours… so glad to have stumbled upon it! [chels]

  2. Livon 26 Sep 2010 at 7:44 pm

    Thanks so much, Chels! Good luck to you as well — your site looks great!

  3. Aliceon 07 May 2012 at 7:14 pm

    Hi Liv I Love all Your Recipes and especially anything with Lemon in it.I want to bake this Lemon cake but there is the Sour Cream missing 🙁 can You please tell me how much do I need to add.Thank You