I had a dilemma recently: Every now and then when I’m visiting my parents I’ll stop at Sam’s Club with my dad so that I can overstock my cooking supplies with an enormous abundance of crap I probably won’t use, which is why I had ended up with a gigantic vat of sour cream. Now, I’m sure most of you are thinking, “Why buy a huge tub of sour cream? Do you really use it that often?” Yes I do…Yes I do – I put it in omelettes, on nachos, in wraps, on vegetables – basically on everything I cook (along with a violent shake of hot sauce mind you) but after having had it opened for a little while and realizing that I barely had made a dent in it, I figured I’d better do something with the stuff. Being the queen of waste not want not I decided I’d scour the internet to find recipes incorporating sour cream that I could also make with ingredients I already had on hand. Hence, this blog post about Sour Cream Pound Cake.
I looked up a few different recipes that incorporated sour cream and found this recipe that convinced me to try it out solely based on the fact that it had so many great reviews to its name. With the addition of some lemon juice, lemon zest, and a lemon glaze (all of which were made with a pile of lemons I had on hand…I ❤ lemons in case you can’t tell) I was able to bake up a pretty delicious cake (or at least that’s what my friends told me…). It ended up being surprisingly rich and moist, and the lemon glaze added a perfect balance of tart/sweetness that I think I would have missed had I not put it on there. (Recipe after the jump!)
Lemon Glazed Sour Cream Pound Cake:
Get This (For Cake):
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/2 cup butter
- 1/2 cup sour cream
- 3 eggs
- 1 pinch baking soda
- Zest and juice of 1 lemon
Get This (For Glaze):
- 1/2 cup lemon juice
- 1 cup confectioner’s sugar
- 2/3 cup milk
- 1 tsp. lemon zest
Now Do This:
- Preheat oven to 375 degrees F. Grease and flour a 8×4 inch loaf pan or bundt pan.
- In a large bowl, cream butter and sugar until fluffy. Add sour cream and eggs.
- Add flour and pinch of baking soda – mix well. Pour batter into pan making sure to rap the pan in order to get any air bubbles out.
- Bake at 375 degrees F for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake cools, in a small saucepan over medium heat whisk together lemon juice, zest, milk, and confectioner’s sugar bringing to a simmer.
- Once the mixture has been brought to a simmer take off heat and let cool.
- Pour glaze over cake.