Lemon Walnut-Sour Cream Pound Cake

Back from the Bahamas and with a tan. Yes, while half the country was snowed in, I spent Christmas and New Years in the Bahamas. Dancing from midnight until the next day at Junkanoo. Unfortunately at the moment I don't have any pictures to share because I moved this weekend and my sister stuck my camera in a random box. I have yet to find and unpack the box containing pictures from my trip. This leads me to apologize for not having a picture to go with my post for Sweet Melissa Sunday. However, I may have something better to look at for some of you.....

Lenny Kravitz celebrating New Year, 2010 at Junkanoo!

A little taste of the colorful, festive Junkanoo Festival.


Guess what! This Sunday's recipe for SMS was chosen by me....yeah! I chose this recipe for the simplicity, use of common ingredients, and the availability of lemons since they are currently in season. Not only was this pound cake a cinch to make, it taste wonderful. In my opinion, nothing beats an old fashioned sour cream pound cake with a lemon glaze. Strawberries and freshly whipped cream would be a delicious accompaniment to top slices of this pound cake. I'm adding this to my list of items to make for my nephew's upcoming baby shower. Sorry for not having a picture of the cake, but I hope take a couple of pictures before it's all gone. If it's gone before I find my camera, I'll bake another one...trust me, no one will protest to another pound cake. I hope that you not only bake this cake, but love it as much as I & the other bakers from SMS do. Enjoy!


Lemon Walnut-Sour Cream Pound Cake
The Sweet Melissa Baking Book by Melissa Murphy
Page 28-29


FOR THE CAKE

8 tablespoons (1 stick) unsalted butter, softened

1/4 cup vegetable shortening

1 1/2 cups sugar

2 teaspoons freshly grated lemon zest

2 tablespoons fresh lemon juice

1/4 teaspoon pure vanilla extract

3 large eggs

1 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup sour cream

1 cup walnuts, coarsely chopped


FOR THE GLAZE

1/4 cup sugar

1/4 cup fresh lemon juice


BEFORE YOU START

Position a rack in the center of your oven. Preheat the oven to 350F. Butter and flour a 1 1/2-quart loaf pan.

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, shortening, sugar and zest, 3 to 5 minutes. Add the lemon juice, almond extract, and vanilla and mix to combine. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.

2. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the batter in two batches, alternating with the sour cream. Do not over mix. Scrape down the sides of the bowl. Gently fold in the walnuts, saving some to sprinkle on top.

3. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before inverting onto a rack for glazing.

4. For the glaze: In a small saucepan, combine the sugar and lemon juice and heat to a high simmer. Simmer for 2 to 3 minutes, or until reduced by half.

5. Using a pastry brush, brush the hot glaze on the still-warm unmolded cake. Brush again, if desired, after 10 minutes. Let cool before slicing.

The pound cake keeps well wrapped in plastic wrap for 3 to 4 days at room temperature. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 1 month. Defrost still wrapped at room temperature.