Lemon Sour Cream Pound Cake Recipe

This is a classic ring mould (bundt) cake that I was going to publish for New Year, but in truth, this cake is one that should be prepared and served year-round.

However, if you make this during January, the ring shape of the cake symbolizes luck, as the ring is never-ending... so offering this cake (or any ring-shaped cake) to your guests means that you are offering them unending luck.

Lemon Sour Cream Pound Cake

Serves: 20

Ingredients:

200g (1 cup) butter, softened
100g (1/2 cup) shortening (or lard)
600g (3 cups) sugar
5 eggs
4 tbsp milk
240g (8 oz) sour cream
360g (3 cups) plain flour
1/2 tsp baking powder
2 tsp lemon extract
1 tsp vanilla extract

Method:

Cream together the butter and shortening until soft. Gradually work in the sugar, beating all the while until all the sugar is incorporated. Continue beating until the mixture is light and fluffy. Now add the egg whites, one at a time, beating thoroughly to combine after each addition.

In a bowl, mix together the sour cream and milk, beating until smooth.

Sift together the flour and baking powder in a bowl.

Alternately add the sour cream mixture and the flour mixture to the butter and egg mixture. Mix until just blended after each addition. Finally work in the extracts.

Pour the resultant batter into a greased and floured ring mould (bundt pan). Transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 100 minutes, or until nicely browned and a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool in the tin before turning out.

If desired, you can make a thin glaze from fresh lemon juice and icing sugar (powdered sugar) to drizzle over the cake before serving.