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Lemon Sour Cream Pound Cake




Source of Recipe


Reprinted from BACK TO THE TABLE The Reunion of Food and Family By Art Smith. © 2001 by Art Smith.


List of Ingredients




Cake

3 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cut (2 sticks) unsalted butter, at room temperature
3 cups sugar
6 large eggs, at room temperature (see Note, page 32)
1 teaspoon, vanilla extract
Grated zest of 2 lemons
1 cup sour cream, at room temperature
Lemon Syrup

Zest of 1 lemon
1 cup fresh lemon juice
¼ cup water
2/3 cup sugar


Recipe



1. To make the cake, position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour.

2. Sift the flour, baking powder, baking soda, and salt together; set aside. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.

3. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 ¼ hours.

4. Meanwhile, make the syrup. Bring the lemon juice, zest, water, and sugar, to a boil over high heat and cook until it is reduced to ½ cup, about 15 minutes. Allow syrup to cool before drizzling onto the cake.

5. Transfer the cake to a wire rack and cool for 10 minutes. Drizzle half of the syrup over the cake. Invert onto the rack and brush with the remaining syrup. Cool completely