Ryan and I eat 3-4 pounds of vegetables every day, and so I never have to worry about finding moldy broccoli or wilted spinach. We consume produce with a passion.
But there are some food items that are less popular in our household. They are usually items I pick up for a specific recipe, items that are a bit more "indulgent". Case in point: sour cream.
Ryan and I don't eat sour cream. We don't it any on baked potatoes or slather a layer on our veggie tacos. We don't make any dips (other than guacamole or salsa). And so, when I buy a tub for my famous sour cream cookies, I'm usually left with half a container and a growing fear that this remnant will go to waste.
But thankfully, there are always going to be baking recipes that call for this creamy, sour dairy product. After perusing the blogging world, I found a sour cream cake recipe that I adapted by adding fresh lemon juice and zest. These cakes are moist, rich with butter yet light with the freshness of lemon. When Ryan took his first bite, he looked over at me and said, "There is no way you're not blogging about these cakes...they are so so good".
Because lemon reigns supreme in this recipe.
I zested 1 very large lemon and squeezed the juice out of almost 5 whole lemons to give my cake the bright, refreshing lemon flavor I was craving.
And then, because I love cakes with a crunch, I created a quick almond butter topping to sprinkle on the crown of each cake.
If you like almonds, please sprinkle away. If you prefer taking a smooth, crunch free bite, you won't be disappointed with a bare top.
And so, I present to you, my sour cream lemon cake recipe. And I'm happy to say that I now have an empty container of sour cream waiting to be recycled.
3 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. butter (2 sticks, slightly softened)
1 1/2 cup sugar
3 large eggs
1 cup sour cream
1/2 cup freshly squeezed lemon juice
3 tablespoons fresh lemon zest
Almond Butter Topping
2 TBSP All Purpose Flour
2 TBSP Brown Sugar
1 TBSP Granulated Sugar
A pinch of cinnamon
2 TBSP Butter
2 TBSP Rolled Oats
¼ cup Almonds, chopped
1. Preheat your oven to 350 degrees farenheit; prepare your pans by greasing them and dusting with flour. (I used 4 mini spring foam pans, but this recipe makes enough batter for at least 2 nine inch cake pans...similarly, you could make two regular sized lemon loafs or pour batter into a bundt pan)
2. Prepare topping by combining all ingredients in small bowl and using a fork or a pastry cutter to cut in butter. Set aside (I place my topping in the fridge)
3. In a large bowl, cream together the sugar and softened butter. Slowly add in the sour cream, eggs and vanilla until thoroughly combined.
4. In a separate bowl, sift together the dry ingredients. Slowly add dry ingredients and mix until smooth. Fold in lemon juice and zest and stir to combine.
5. Pour batter into prepared pans. Sprinkle topping on the crown of each cake. If baking in 1 tube pan, bake for about 1 hour or until cake tests done. If baking in 2 round pans, bake for 30-35 minutes. Allow to cool before removing from pans.
Anecdotes and Apple Cores