Thursday, January 19, 2012

Improv Challenge~Simple Lemon Pound Cake

This months Improv Cooking Challenge is upon us again!! This month our two products to use are  Lemon and Sour Cream. A lot of different recipes went thru my head. I thought about dips, certainly appropriate for all the football parties going on everywhere. I considered some type of bread, but I just wasn't sure. I finally decided on a Lemon Pound Cake that I have baked several times in the past.  It's a simple cake, and if you are a lemon lover, it's perfect!

Simple Lemon Pound Cake 
(adapted from Southern Living)
Ingredients:

1 cup Butter, softened
2 1/2 cups Sugar
6 large Eggs, separated
3 cups Flour
1/4 teaspoon Baking Soda
8 oz. Sour Cream
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
2 tablespoon Grated Lemon Rind
1/2 cup Sugar
Confectioners Sugar


Prep Work:

Preheat your oven to 325 degrees.
Make sure your butter is softened.
Separate your eggs, into 2 different bowls
 Mix your baking soda into the flour.
Grate your lemon rind.
Grease and flour pan.
Cream your butter on medium speed.
Add your sugar, and beat, still on medium for 4-5 minutes.
I don't have any pictures of this, but add your egg yolks only,
1 at a time, beating after each one.
Now, we are going to add flour and sour cream alternately.
Starting with the flour and baking soda mixture, 
add some to your butter mix.
I usually scoop 2 spoonfuls each time.
Let the mixer mix in the flour mix.
Add a spoonful of sour cream.
Alternate with each until it has all be added.
You don't have to stop the mixer each time, but you 
might want to when you are adding the sour cream.
You don't want to be hit by flying batter!
Because you started with the flour,
the last thing in should be the last of the flour.
Add your lemon extract and vanilla extract.
Add your grated lemon rind.
Mix well.
Now we are going to make meringue.
If you don't have another mixer, put your batter in 
a large bowl until you are done making the meringue.
In your bowl, add your egg whites. 
Beat until foamy.
While the whites are mixing, add the sugar,
1 tablespoon at a time, until the peaks are stiff.
Gently fold the meringue into the batter. 
Pour batter into prepared pan.
 Bake at 325 degrees for 1 1/2 hours.
Let cool on rack for 10 - 15 minutes, 
then remove from pan.
Sprinkle with confectioners sugar.
Cake can  be served warm or room temperature.
Enjoy!

Don't forget to check out what everyone else
made with Lemon and Sour Cream!!


Improv Challenge



Linking to these Great Parties:
Check 'em out!!







24 comments:

  1. Your cake looks beautiful. I love pound cakes!

    ReplyDelete
  2. Pound cakes are my absolute favorite kind of cake because they're lightly sweet and so crumbly. Lemon is the perfect addition!

    ReplyDelete
  3. This is one of my husband's favortes which means, I should make it, soon. Thanks for sharing.

    ReplyDelete
  4. Mmmm, nothing beats a perfect, moist and dense pound cake. Wonderful recipe, I'd love a slice :) So happy I joined this challenge, all the recipes look fantastic!

    ReplyDelete
  5. There is something so wonderful and comforting about a big old slice of pound cake. Looks like a great recipe!

    ReplyDelete
  6. I love pound cake and your version looks delicious! So nice stopping by and perusing many of your posts! Lovely place you have here!

    kindly, Lorraine

    ReplyDelete
  7. mmmmmmmm -- nuthin' better than a chunk of pound cake in one hand & a mug of coffee in the other! That lemon would definitely give it a nice fresh twist. I gotta go dust off my bundt pan...

    ReplyDelete
  8. I love pound cakes! Especially lemon! And I bet the sour cream makes this rich and moist! And I agree with Melody...I love eating my pound cake by the chunks! : )

    ReplyDelete
  9. I almost made a pound cake...because really lemon and pound cake go hand in hand. Yours looks absolutely fantastic.

    ReplyDelete
  10. Lemon pound cake ... a classic favorite! Now where did I put my bundt pan? ...

    ReplyDelete
  11. Simple and delicious, great recipe.

    ReplyDelete
  12. Your pound cake looks beautiful. Great choice!

    ReplyDelete
  13. Wow - that cake looks stunning! I love lemon and/or citrus in baked goods! GREAT entry! Have a terrific weekend!

    ReplyDelete
  14. Oh, I love pound cake...and this is one flavor the whole family would eat...even if it isn't chocolate :)

    ReplyDelete
  15. I just love a great Lemon Pound Cake and your recipe looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  16. I love lemon so much. So refreshing and good any time of the year! Thanks for sharing at Church Supper. Have a blessed week and see you again next Sunday! ~EMM

    ReplyDelete
  17. Lookin' good. I'm always up for a simple tasty recipe. Just passing through from the Church Supper.

    ReplyDelete
  18. Cant go wrong with a lemon pound cake. So many delicious entries for lemon and sour cream. Thanks for joining up to #citruslove

    ReplyDelete
  19. Hello again from the ICC! Your pound cake looks delish! Have you ever made a cold oven pound cake? I tried it for the first time last summer and it worked great. I'm going to go check out your Church Supper thing now :)

    ReplyDelete
  20. This lemon pound cake looks delicious! Thanks for linking up to Strut Your Stuff Saturday! We would love to have you back next Saturday to share more great recipes! -The Sisters

    ReplyDelete