All That's Left Are The Crumbs: Lemon-Sour Cream Pound Loaf ~ #TheCakeSliceBakers

December 20, 2021

Lemon-Sour Cream Pound Loaf ~ #TheCakeSliceBakers

Lemon is such a classic cake flavor and is great at any time of the year. This pound cake is flavored with lemon juice

and lemon zest, and can be topped with powdered sugar or a tangy glaze for an extra punch.

The Cake Slice Bakers have spent 2021 baking through Little Everyday Cakes by Candace Floyd. This book is described as "Perfectly proportioned confections to enjoy any day of the week". The recipes in this book produce smaller cakes meant to be eaten in one sitting so that there is little to no waste. Most of the ingredients are also readily available in your pantry or the nearest grocery store. This is the last cake that we will be baking from this book as we will start a new book in January 2022.

The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Each month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. However, the tradition for our final bake in December is the choice of any cake in the book. I decided on a cake flavored with lemon since it just seemed to be refreshing after all of the heavy choices at this time of the year.

As with most cakes in the book this is quick and easy to put together, and the lemon flavor was OK. I guess for me this was the problem with a lot of cakes in this book - they were just OK. Maybe I have just gotten to the age where if I am going to sacrifice calories it better be for something that is delicious. With this book and it's premise of small and easy I kind of felt like like I was sacrificing something in the taste and texture of the cakes I baked. And to be completely honest I never really got the premise of the "little" in these cakes as most are baked in 8-inch pans. Sure they are not large layer cakes, but they are also not mini loaf cakes. Even the 6-inch cakes were usually made into layer cakes, so I'm not sure how that is that a small cake - in size it is, but not in quantity of cake. Maybe I am in the minority as most of the group enjoyed baking through this cookbook, and I'm not saying you would not enjoy the cakes, I guess it just wasn't for me.

In January 2022 the Cake Slice Bakers will begin baking through a new cake-centric cookbook. Stay tuned to see which book the group decided upon, and follow us on our next cake-baking adventure.

Lemon-Sour Cream Pound Loaf

Printer Friendly Recipe

Ingredients

Cake ~

120g (1 cup) all-purpose flour
½ teaspoon baking powder
⅓ teaspoon baking soda
¼ teaspoon salt
70g (5 tablespoons) butter, softened
105g (½ cup packed) light brown sugar
25g (2 tablespoons) granulated sugar
2 eggs, room temperature
120g (½ cup) sour cream, room temperature
½ teaspoon vanilla extract
30ml (2 tablespoons) fresh lemon juice
1 teaspoon lemon zest

Macerated Berries ~

2 cups strawberries or blackberries
25g (2 tablespoons) granulated sugar
15ml (1 tablespoon) orange juice

Preparation

Cake ~

Preheat the oven to 180℃ (350℉).
Spray an (8½ x 4½-inch) loaf pan with baking spray.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
Place the butter in a medium bowl, and using an electric mixer at medium speed, beat until light and creamy.
Add the sugars, and beat until fluffy, about 5 minutes.
Add the eggs one at a time, beating well after each addition.
Reduce the speed to low, and add the flour mixture and the sour cream a little at a time, beginning and ending with the flour mixture.
Add the vanilla, lemon juice, and lemon zest, and beat for 30 seconds.
Scrape the batter into the prepared pan.
Bake the cake for 30 - 35 minutes, until a cake tester inserted in the middle comes out clean.
Place the pan on a wire rack, and let the cake cool for 15 minutes.
Remove the cake from the pan, and return it, top side up, to the rack to cool completely.

Macerated Berries ~

Place the fruit, sugar, and orange juice in a. bowl.
Let stand at room temperature until the fruit begins to release its juices, about 30 minutes.
If desired, mash some of the fruit against the side of the bowl before spooning it onto slices of the cake.
Top with sweetened whipped cream if desired.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This is our last cake from Little Everyday Cakes - and traditionally our last bake for the year is free choice, and our choices for December 2021 were ~