Lemon Sour Cream Walnut Cake

I made this minutes after our power came back on.

It was a SMS recipe not too long ago, and I book marked it in hopes to someday make it. Now usually when I do that, it gathers dust in my queue. But not this time. I made sure I got around to making it within the same year!

It was pleasingly good! I didn't really have that high of expectations for it, but it deserves more credit. It was a real nice treat to have and I super glad I made it! The walnuts make this thing. WALNUTS! Sorry, I just really really loved the walnuts in it=)


There's not much to say about it. The glaze was money, though. Super, super good. Plus, it was easy to put together. And, it was gone the next day!!

What could be better than lemon on a cold day?


Lemon Walnut-Sour Cream Pound Cake
The Sweet Melissa Baking Book by Melissa Murphy
found here

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 salt
1/2 cup sour cream
1 cup walnuts, coarsely chopped

The Glaze:
1/4 cup sugar
1/4 cup fresh lemon juice

Directions:
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.