Paula Deen and Anita’s Lemonized Sour Cream Pound Cake

December 29, 2009

This photo could have been taken just about anytime during the month of December but as it was, it was taken a couple days before Christmas with only two cooking projects remaining before I entered the “I’m so done with being in this kitchen” zone. .

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Even my furry sous chef sensed my growing weariness and kept at a safe distance from flying dough shrapnel but as it turned out my two last recipes, after all the pans of pumpkin pie bars and lemon cakes, muffin tins of tiny lemon tarts, jars of lemon curd and more cookies than I care to recount or relive, were the best above all the rest and here’s one of them. You have to wait until tomorrow for the last and the best!

A Lemonized Version of
Paula Deen’s Sour Cream Pound Cake

See Paula’s original recipe here

Ingredients:

1 sticks butter, room temperature
1 ½ cups sugar
½ cup sour cream
¼ teaspoon baking soda
1 ½ cups flour
3 large eggs
½ teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
• Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

So that’s where Paula’s recipe ends but then Paula apparently didn’t spend November and December haunted by a bottomless bowl of lemons on her kitchen counter, so while the cake is baking away, make a simple lemon sugar syrup by combining 1/2 cup of sugar and 1/2 cup of fresh lemon juice in a saucepan, heating over medium high until the sugar is dissolved. Remove from heat. When the cake has been removed from the oven, allow it to cool for 10 minutes and then poke a dozen toothpick holes into the surface. Spoon the lemon simple syrup over the top. (Option: Replace the lemon simple syrup with Italian Lemoncella, a refreshing lemon liqueur)

Wait! We aren’t done yet. Once the cake is completely cool, drizzle with a glaze made from mixing 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Allow the cake to cool completely before slicing.

Now, is that enough lemon for you? No? Okay. Fine.

How about serving the cake with some homemade lemon curd. Oh. Yum. Moist. Light. Buttery. Creamy. Lemony. Par-a-dise in a loaf pan.

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Posted in Anita Cooks, Desserts, Recipes