Friday, 4 October 2013

Lemon Sour Cream Pound Cake.

Oo helloooo. I'm sorry it's all been a bit sporadic around here lately... I've been so good and organised with my 2 posts a week over the past couple of years and now I keep being silly and forgetting to press publish or having a little holiday and getting all the posts prepared but not actually telling you about them. What a wally.

And I'll be starting a new job next week, in a new town with a new schedule and having not started yet it's hard to see how it'll all work out...when will I bake, when will I run, when will I tell you how excited about my latest peanut butter discovery??

Plus, it's winter now, or at least it felt like it when i walked home yesterday... battling through the wind and rain, mascara more on my cheeks than my lashes... which means it's dark, which means I am SO much less productive at either end of the day.

So I hope you don't mind but I'm just going to see how I go and work it out along the way. It'll work out I'm sure. In the mean time, here's some cake, to say thanks for coming back and fingers crossed for lots more peanut butter excitement.

Lemon Sour Cream Pound Cake.
Adapted from a Life Made Simple Recipe

A few notes:
  • You could change the citrus here, orange would be lovely.
  • The recipe below is for a 2lb cake tin... but I like my 1lb one better for cakes so I used about 2/3 of the mixture in that and the rest as muffins (baking for 20 minutes after the cake was done so I didn't have to open the oven door part way through the cooking time). You do as you will.
Makes a 2lb loaf cake
You will need

1 x 2lb loaf tin, greased and lined

For the cake
190g caster sugar
60g soft brown sugar
225g butter, at room temperature
Zest 3 lemons
3 tbsp lemon juice
5 tbsp sour cream
5 eggs
225g plain flour
1/2 tsp baking powder
3 tbsp poppy seeds
Pinch salt

For the syrup
2 tbsp caster sugar
2 tbsp lemon juice

For the glaze
50g icing sugar
lemon juice

  • Preheat the oven to 160c.
  • Beat the 2 types of sugar and the butter together until light and fluffy.
  • Beat in the zest, juice and sour cream, followed by the eggs, one at a time.
  • Gently fold in the flour, baking powder, poppy seeds and salt until everything is well combined.
  • Pour the mixture into your prepared loaf tin and bake for 45 minutes...I wouldn't expect it to be ready at this point but you want to check if the top is browning too quickly and you need to cover it with foil. 
  • Name for a further 15 minute or until firm and a skewer comes out clean.
  • Leave the cake to cool for a while in the tin while you get on with the syrup.
  • Pop the sugar and lemon juice in a small saucepan and heat until the sugar is dissolved.
  • Prick the cake all over with a skewer or cocktail stick and then spoon over the syrup so it soaks into all the holes.
  • Remove the cake from the tin to cool completely.
  • When it's cooled, make the glaze by mixing just enough lemon juice to make a smooth paste with a dropping consistency.
  • Spoon over the cake and let it dribble down the sides...mmmm.

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