Sour Cream Lemon Pound Cake

sshakorahMarch 3, 2022

2 minutes read

Citrus

It is that time of year for the harvest of the citrus. Seeing as my family and I are staying with my in-laws until our house is finished being built, we get to enjoy their abundance of well established citrus trees which includes lemon and grapefruits. Every year they gather the grandchildren to harvest and juice the fruits of their labor. Nothing taste better than a fresh lemon straight off the branch. As fortunate as we are in America to get whatever we need from the grocery store, fresh homegrown produce simply can not be beat.

Arizona/Sugar

Arizona is an ideal environment to grow citrus. Its warm dry climate is ideal for a copious variety of fruit. From Blood oranges to Tangerines you can create the most delectable foods and desserts your heart can dream up. Sour cream lemon cake was the first thing to come to mind. My little darlings don’t eat much dessert. I really try to limit the amount of sugar they have because sugar can be 8 times more addicting than other various drugs. This study in the United Kingdom tested rats and noticed significant changes in mood and temperament when introduced and then deprived from processed sugar. I don’t want to be a tyrant and take away all treats from them, but I find that baking my own food and desserts allows me to monitor exactly what goes into their little bellies and eliminate all other harmful chemicals and substances that go into other highly processes foods.

Origins

Seeing as the children and I are learning about Ancient Greece, we like to eat like the region we are learning about. Greece is known for its lemon, olive oil, and garlic flavors. Interestingly enough, lemons aren’t native to Greece but found their way there over time via North- Western India in 200 A.D. Still, It is hard to find the origins of the plant seeing as it as gone through many years of hybridization. Introgression results in a complex mix of genes that rarely show the origins of said species. Over time the fruit has grown from little berries to the large fruit that we now know.

Print Recipe

Lemon Sour Cream Cake

A fluffy zesty cake perfect for afternoon tea or afternoon snack.

Prep Time1 10

Course: Dessert, Snack

Keyword: Bread, Breakfast, Dessert

Servings: 8 People

Ingredients

1 Cup Unsalted Butter Room Temperature
2 Cups Granulated Sugar
3/4 Cup Sour Cream Room Temperature

5 Large Eggs Room Temperature
2 1/2 Cup All Purpose Flour Sifted
2 Tsp Baking Powder

3 Tbsp Lemon Juice Fresh
1 Tbsp Grated Lemon Zest Fresh
2 Tsp Vanilla Extract

Lemon Glaze

1 3/4 Cup Powdered Sugar Sifted
3 Tbsp Lemon Juice Fresh
1 Tsp Vanilla

Instructions

Preheat oven to 325°. Grease bundt cake pan with butter and set aside.
In a stand mixer cream room temperature butter and granulated sugar until fluffy.
Next, sift all dry ingredients making sure there are no lumps. Add a 1/2 cup of flour to the mixer alternating between one egg and 1/2 cup flour. Do not over mix.

Lastly add the remaining juice, zest and extract.
Pour batter into pre-greased pan and bake for 1 hour. Check at the 45 minute point to ensure quality. Use a toothpick to guarantee it's done.
Let rest for 10 minutes and gently turn out to rack to cool fully.