Wednesday, August 6, 2008

Lemon Pound Cake...for breakfast, lunch, and dinner


Tangy and Tart Lemon Pound Cake
Serves 12 skinny people or 7-8 people with healthy appetites
Prep time 15 minutes minus bathroom breaks
Bake time 1 hour and 30 minutes (it will go by very fast if you try to take a nap)

Ingredients
3 cups cake flour (I used Swans)
1/2 teaspoon baking soda (not to be substituted/mistaken with baking powder)
1/2 teaspoon salt (don't space out and think that you're salting your veggies)
1 cup/2 sticks of room temperature butter (I Can't Believe it's not Butter is not real butter)
2 cups sugar (yup the original version called for 3 cups)
5 large eggs
1/2 cup lemon juice (you might as well pucker up to your honey and kids after sucking on the lemons)
1-2 tablespoons of grated lemon peel (I love my zester)
1 cup sour cream (no light stuff - you want people to like your cake)
1 pt heavy cream - optional (not the stuff in the can that gets sprayed into everyone's mouth)

Preparation

Wash hands. Preheat oven to 325 degrees F. Don't stick your head in the oven waiting for it to get hot. Grease a 16 cup pan. I just used a large bundt cake pan - who wants to pour 16 cups into a pan. Lightly dust pan w/ cake flour and tap out excess flour. Throw excess flour at everyone around you. Sift flour, baking soda and salt into medium bowl.

Using electric mixer, beat butter in a large bowl at medium speed until fluffy. Try not to mix your fingers off while you sneak a taste. Gradually add sugar and beat 5 minutes. Hop on each leg to delay that bathroom call. Add eggs one at a time, beating just until combined after each addition. Don't watch your favorite tv program or else you'll overbeat. Beat in lemon juice and peel.


Using rubber spatula, mix in dry ingredients. Scoop some sour cream into your mouth, I mean, mix/fold in sour cream. Wipe your fingers of any excess sour cream (even though you'd like to lick them clean). Transfer batter to prepared cake pan. Unless you want salmonella from the raw eggs, don't lick the bowl.

Bake cake until tester (some skinny utensil or toothpick) inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Hover around the cake and tell everyone that it's not ready yet. Cut around cake in pan.
Don't let the crumbs go to waste.

Carefully turn cake right side up on rack and cool completely. Whip heavy cream until soft peaks form. Dollop a very large spoonful of whipped cream on each piece of cake. Better yet, add a small piece of cake to a whooping dollop of cream. Eat to your heart's content and maybe save a few pieces for the rest of your family:) Hope you enjoy our recipe!

*The original recipe was found on Epicurious.com but I altered it due to the fear of the original version putting us in a diabetic coma and cholesterol attack.

4 comments:

Jamie Ferraioli said...

mmm, that sounds tasty! And love your serving sizes..too funny!

Christopher And Tia said...

Oh god how I wish I wasn't allergic to everything!!!

augustmarie said...
This comment has been removed by the author.
Paper Girl Productions said...

That does look tasty!

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