This weeks recipe, chosen by Raeann of
Basically, Baby Boots, is Lemon Walnut Sour Cream Pound Cake. I had this one marked as a possible choice for my pick in March, but wasn't at all unhappy to make it ahead of time. :) While the hubby isn't a big fan of lemon, I love it in all kinds of baked goods...muffins, breads, pies, cookies. It always lends such a crisp, fresh flavor to everything. I don't normally bake anything lemon flavored because he won't eat it, but since it was for the group... :}
I have a pretty yellow bundt cake pan that is usually too small for most bundt cake recipes. I decided to bake this pound cake in it instead of using a loaf pan.
In no time I had the batter mixed up and in the oven baking. It's pretty basic; flour, butter, sugar, lemon zest and juice, along with a few other simple ingredients.
I baked mine in the bundt pan for the full hour and 15 minutes. It smelled wonderful as it was baking, and I couldn't wait to try it.
I skipped the glaze listed in the recipe and instead made a simple powdered sugar and lemon juice glaze that I drizzled over the top after the pound cake cooled.
I found this cake to be fabulous! Moist, with a nice crust on the outside. The lemon flavor was strong, but not too strong, and delicious. The walnuts added just the right amount of texture to the crumb of the cake. I would definitely make this one again. I noticed one of the SMS bakers used orange and pecans. That also sounds delicious and I may have to try that combination in the future. If you would like to see what the rest of the gang thought, head over to
SMS and check it out!
