This week’s SMS was selected by Raeann of Basically, Baby Boots: lemon sour cream pound cake! I whipped this cake up on Friday afternoon in the frenzy of trying to get packed to head down to my in-laws. I’m house sitting for a week and while it’s not a warm, tropical get-away, I’m still looking forward to a change of scenery. This is much better than anything I typically see at my house – I love the beach and the ocean!
Pound cake isn’t a treat I typically crave so I almost sat this one out, but I do love lemon and that was reason enough to try it. I was really glad I didn’t trust the baking time in the recipe (1 hr 15 – 1 hr 30) because I would have wound up with a burnt cake. I checked it at an hour and it needed just a little more time so I let it go another 7 minutes. When I opened the oven door I noticed the edges were a bit dark so I pulled it out and luckily it was perfect inside. Next time I’ll tent the pan at about an hour. There were walnuts in this recipe, which I skipped, and I also skipped the lemon glaze on the top because I was rushing out the door. As it is, I brought the cake (on the cooling rack) into my car, stuck it on the floor and let it cool as I drove 🙂
I sampled a piece last night so I could say something about it today. Due to the dark edges and my general lack of excitement about pound cake, I didn’t expect much. It was surprisingly good, though!! The cake is moist and light with a tight crumb. I didn’t think it had a ton of lemon flavor though so next time I might try adding the lemon glaze. Or, better yet, maybe I’ll make some lemon curd ice cream to serve with it! Thanks to Raeann for hosting this week! You can find the recipe for the pound cake on her blog or by picking up the book.