A deliciously dense, buttery citrus-scentednut pound cake.
Recipe: Plantation PoundCake
1 3/4 cups all-purpose flour
Stir together flour, lemon peel, bakingsoda and salt, if desired. Set aside.
In large mixing bowl, beat together butterand sugar at medium speed until light and fluffy. Beat in eggs,sour cream and lemon juice until thoroughly blended. On low speed,beat in flour mixture, 1/2 cup at a time, just until blended.
Pour half of the mixture into greasedand floured 9 x 5 x 3-inch loaf pan. Sprinkle with nuts. Topwith remaining batter. With narrow spatula, gently swirl throughbatter to marble.
Bake in preheated 325°F (160°C)oven until cake tester inserted near center comes out clean,about 60 to 70 minutes. Cool on wire rack 10 minutes. Removefrom pan and cool completely.
Frost or dust with confectionerssugar.
1 teaspoon grated lemon peel
3/4 teaspoon baking soda
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup granulated sugar
4 large eggs
1/2 cup sour cream
1 teaspoon lemon juice
1 cup finely ground nuts
Frosting or confectioners (powdered) sugar
Makes 1 loaf cake or 8 servings.
Recipe provided courtesy of The AmericanEgg Board.
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