Sunday, April 4, 2010

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.

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