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!)