New neighbors moved in across the street this week. I was planning to deliver a meal, but they arrived a couple of days earlier than I thought, and I was caught a bit off guard.
I wanted to bring something that day, but I wasn’t sufficiently provisioned to throw together a nice meal on the fly for a family of four, but I did have a half of a container of sour cream that was nearing the end of its useful life and several lemons. A sour cream lemon pound cake suggested itself, and I went to work.
The cake itself is simple, and works well as a dessert, a snack or even breakfast. The new neighbors felt welcomed and, when they settle in a bit, I will invite them to dine at our house.
The great thing about this recipe is that it makes two loaves, so you can give one away and keep one for yourself! It stands on its own just fine, but you can also glaze it, when cooled, with a mixture of 3/4 cup confectioners’ sugar and a tablespoon of fresh lemon juice, or frost it with your favorite lemon or vanilla frosting.
Lemon Sour Cream Pound Cake
Makes two loaves
3 cups flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
1 cup sour cream
3 cups sugar
1 teaspoon vanilla
4 tablespoons freshly squeezed lemon juice
Zest from 2 lemons
Heat your oven to 350 degrees F. Grease and flour the pans.
Sift together the flour, baking soda and salt; set aside.
Cream the butter and sour cream in a mixing bowl until smooth and blended. Add the lemon zest and sugar; beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating between each addition. Add the vanilla and lemon juice, then mix again. Slowly add the flour mixture and blend until just incorporated. Do not overmix.
Pour the mixture into the prepared pans and bake for about 45 minutes — until a toothpick comes out of the center of the cakes clean. Cool in the pans.