Happy Easter

Nothing says spring like the hint of citrus blossoms in the air, unless it's the decadent thud of lemon sour cream pound cake after an Easter dinner.  I have figured out the secret of this fine crumbed, yet heavenly moist undertaking: creaming the living daylights out of it until it begs for mercy in it's fluffiness. (If that sounds a little melodramatic, that may be because I'm still in a food-coma)

We served this one with fresh strawberries sprinkled with sugar and let to chill for a sweet strawberry sauce.  My cousin Katie finished the cake with a lemon glaze and a generous sprinkling of sanding sugar.












"Man Catcher" Sour Cream Pound Cake recipe from All Cakes Considered by Melissa Block

1c butter
3 c sugar
5 lg. eggs
3 c AP flour
1/4 tsp baking soda
1/2 tsp salt
1 c sour cream
1 tsp lemon extract
1 tsp vanilla extract
1 tsp orange (but really who keeps orange extract? i used more vanilla)

The trick really is in the mixing; and this one takes a full 20 minutes on the KA stand mixer to do it right. If anyone is interested, I'll elaborate on that later. Once the digesting has completed.