Over Memorial Day Weekend there was a request made for strawberry shortcake. We had strawberries and whip cream, but no shortcake or cake to be had. Being the lazy gal that I am sometimes, I didn’t want to make an extra trip to the store for some faux cake-thingy to hold our delicious strawberries. So I took the easy way (?) and made it from scratch. It came out wonderful with no crumb left behind and I was inspired to share!
Lemon Pound Cake
(c) from the Bob’s Red Mill Baking Book
- 2/3 cup Unbleached White Flour
- 1/2 cup Whole Wheat Flour
- 1-1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Eggs
- 3/4 cup Sugar
- 2 tsp Vanilla
- 2 tsp Lemon Zest
- 5 Tbsp Unsalted Butter, melted and cooled
- 1/2 cup Sour Cream
- Make sure all of your ingredients are at room temperature.
- Preheat the oven to 400°F and grease a 8 x 4-inch loaf pan or line it with parchment paper.
- In a large bowl, sift the flours, baking powder and salt.
- Combine well (but do not beat) the eggs with the sugar, vanilla and zest in a large bowl.
- Gently add the flour mixture to wet ingredients to blend; then stir in butter and sour cream.
- Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a crust forms on the top.
- Make a 1-inch cut down the center of the cake, reduce the heat to 350°F and continue to bake until a tester comes out clean, about 30 minutes longer.
- Allow to cool for 10 minutes in the pan, then remove from the pan and cool on a wire rack. Serve warm or at room temperature.