I needed to use the sour cream leftover from my husband's annual Super Bowl nachos and fried pickles feast, and decided to modify a Lemon-Sour Cream Pound Cake recipe from Art Smith. The main challenges in this recipe are the refined flour and sugar. I substituted whole wheat pastry flour for 2/3 of the flour called for by the original recipe, and used an organic sugar from cane juice. I though about using sucanat, but was afraid the molasses flavor from the sucanat would overwhelm the delicate lemon flavor of this cake. Maybe next time I'll use the sucanat and try a chocolate & sour cream pound cake. I'm sure the molases flavor would nicely complement the chocolate.
Lemon & Sour Cream Pound Cake
1 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/2 cup organic sugar from cane juice
3 large eggs
1/2 teaspoon vanilla extract
grated zest of 1 lemon
1/2 cup sour cream
Preheat the oven to 325 degrees.
Butter and flour the inside surface of a standard loaf pan. Set aside.
In medium bowl, sift together the flours, baking soda, baking powder and salt. Set aside.
In a large bowl, and using an electric mixer on high speed, whip together the sugar and butter until light and fluffy, about 5 minutes. Mix in the eggs one at a time until each one is well incorporated. Mix in the vanilla and lemon zest. On low speed, mix in half the flour, then half the sour cream. Alternate between the two until all of the flour and sour cream have been mised into the batter. Be sure to frequently scrape down the sides with a rubber spatula to ensure that all of the batter gets evenly incorporated.
Pour the batter into the loaf pan. It will be a little thick so be sure to use a rubber spatula to get any remaining batter from the bowl and to spread it evenly in the pan.
Place the pan in the oven on the center rack. Bake for approximately 1 1/2 hours, or until a toothpick placed in the center comes out clean.
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