Pound Cake Day

We were in the mood for something sweet but not too sweet so we decided to make pound cakes that work as dessert and, lightly toasted, for breakfast, too. Also, we had a package of sour cream we wanted to clear from the fridge.

Here is the result:

lemon and poppy seed pound cakes

Don’t be like me and assume both cakes use baking soda! Aside, to correct for adding baking soda when the recipe calls for baking powder, put in double what you put in of baking soda of cream of tartar. The taste wasn’t affected, although it didn’t rise as far as the other.

Sour Cream Poppy Seed Pound Cake

3 cups sugar
1 cup unsalted butter, softened
3 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 eggs, separated
1 cup sour cream
1 teaspoon vanilla
1/4 cup poppy seeds, divided

Beat egg whites to soft peaks. Cream butter, sugar and egg yolks. Sift together flour, baking soda and salt. Add to the butter mixture, alternately with the sour cream (start with the flour).

Fold in the egg whites. Fold in the vanilla. Fold in all but 2 teaspoons of the poppy seeds. Pour into two loaf pans. Sprinkle a teaspoon of poppy seeds on the top of each loaf.

Bake 1 hour in a 325 degree oven. A toothpick inserted in the middle will come out clean. Cool for 10 minutes in pan before turning out onto rack to cool completely.

 

Lemon Pound Cake

1 cup unsalted butter, softened
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1 1/2 tablespoon lemon juice
1 1/2 tablespoon grated lemon zest (or as much as the lemons you’re going to use)
1 cup sugar, plus 2 T
5 large eggs

Glaze

1/2 cup Confectioner’s sugar, sifted
1 tablespoon lemon juice

Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, alternate adding flour mixture and sour cream mixture, stopping as necessary to scrape down bowl. Mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

Pour batter into pan and smooth top. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour.

Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack.

Brush with glaze if desired.

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2 thoughts on “Pound Cake Day

  1. Pingback: Chocolate Iced Layer Cake / Smørkake Med Sjokoladetrekk | RecipeReminiscing

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