Over the summer, I was contacted by Inveigle Magazine to be a guest writer for an article for their magazine. I was so happy for this opportunity. I decided to write about my inspiration for baking.
I was inspired by my maternal grandmother who was famous for her peach cobbler and her insanely delicious all butter Southern Pound Cake. She learned to bake from her mother who was a pastry chef at a restaurant in the downtown area of St. Augustine Florida. So, baking is definitely in the blood.
I didn’t get my grandmother’s exact pound cake recipe before she passed. Since then, I’ve tried to replicate it to my best ability and I think I have.
You start with creaming the butter and sugar. Then you add eggs, vanilla, flour and heavy cream. I also add a little lemon juice for an enhanced flavor.
Pour the batter into a bundt pan and bake for about an hour. Serve by itself or with grilled fruit and ice cream. This recipe is definitely a keeper. I used The Nordic Ware Premier Gold Elegant Party Bundt Pan from Amazon.
Nordic Ware Bundt Pan
Be sure to read the whole article on the Inveigle Magazine website. It will not disappoint!
Southern Pound Cake with Sour Cream Lemon Glaze
Ingredients
Cake
- 3 sticks butter, softened
- 2 1/2 cups sugar
- 5 large eggs
- 1/2 tsp salt
- 2 tsp vanilla
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 3 cups flour
- 1 cup heavy cream
Glaze
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 2 cups powdered sugar
Instructions
Cake
- Pre-heat oven to 350 degrees. Grease and flour bundt pan and set aside. In a stand mixer, cream butter and sugar. Add eggs, salt, vanilla, lemon juice, and lemon zest. Mix until incorporated. Add flour and heavy cream. Mix again. Pour into bundt pan. Bake 60-70 minutes or until a toothpick comes out clean when inserted into the middle. Cool on a wire rack.
Glaze
- Mix all 3 ingredients. Pour glaze on top of the cake. Serve by itself or with grilled fruit and ice cream.
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