Mom’s lemon and soured cream pound cake

Mom’s lemon and soured cream pound cake

By
From
Deep South
Serves
10-12
Photographer
Andy Sewell

This family recipe was found many years ago by my mother and was labelled ‘Grandma’s pound cake’, but we’re not sure which one. For that, and the fact that she always made it so perfectly, I’ll give my mother the credit for this family heirloom. The use of lemon and soured cream adds a pleasant acidity without interfering with the richness.

Ingredients

Quantity Ingredient
335g plain flour
1/2 teaspoon bicarbonate of soda
225g unsalted butter
450g caster sugar
6 eggs
225ml soured cream
1 lemon, zested and juiced
1 teaspoon vanilla extract

For the glaze:

Quantity Ingredient
200g icing sugar
3 tablespoons lemon juice

Method

  1. Sift the flour and bicarbonate of soda into a bowl. In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until fully incorporated. Fold in the flour mixture and the soured cream a third at a time, alternating between each addition. Finally, fold in the lemon zest and juice and the vanilla.
  2. Grease a large fluted bundt tin with butter and dust it with flour, shaking out the excess. Turn the mixture into the tin and place in an oven heated to 160°C. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Turn out on to a cake rack and leave to cool.
  3. To make the glaze, sift the icing sugar into a bowl and stir in the lemon juice. When the cake is completely cold, drizzle the glaze over it.
Tags:
American
Southern cooking
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