When my dad was here I was trying to come up with a light dessert to serve after a big meal. I made this slightly lemon flavored pound cake (my first pound cake) and served it sliced with whipping cream and fresh blueberries. It would be good with any fruit, ice cream or even as a breakfast bread. I know it was a hit at our dinner table.
1 stick butter, softened
1 1/2 cups sugar
3 large eggs (separate the yolks from the whites)
1 3/4 cup all purpose flour
1/4 tsp baking soda
2/3 cup sour cream
1 tsp real vanilla
1 T. fresh lemon juice
3 heaping T of powdered sugar
juice from one lemon
Whisk together until blended
Preheat oven to 325 degrees
Grease a 9x5 loaf pan. I prefer to sugar a pan after greasing rather than using flour. The sugar melts into the cake and not only doesn't show, it creates a little crispy crunch.
With a mixer, beat the butter and sugar until light and fluffy (see top photo). Add the egg yolks one at a time, mixing after each addition. Mix the dry ingredients in a separate bowl. Add half of the dry ingredients to the butter mixture and mix, then half of sour cream, then the rest of the dry and the rest of the sour cream. When the batter is smooth, add the vanilla and lemon juice and mix well.
In a separate bowl, beat the egg whites until stiff peaks form. Fold (with a spatula, don't beat) the egg whites into the batter until they are completely incorporated. Pour batter into prepared pan and bake until the cake is golden brown, 1 hour and 25 minutes. Let the cake cool and pour the glaze over the top.
I forgot to take pictures after I plated the cake, but I simply put a large dollop of whipped cream on one corner of each slice and dropped a handfull of blueberries on top of the cream. The cake has more of a vanilla flavor with a hint of lemon. Enjoy!
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