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Name: Cold Oven Lemon Sour Cream Pound Cake with Raspberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the pound cake:; 3 cups cake flour; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 cup sour cream; 1 tablespoon vanilla extract; grated zest of 2 large lemons; 2 tablespoons lemon extract; 1/4 cup lemon juice; 1 1/4 cups unsalted butter softened; 2 1/2 cups sugar; 6 large eggs room temperature; For the glaze:; 1 cup powdered sugar; 1/3 cup lemon juice; For the raspberry sauce:; 1 cup frozen raspberries; 1 to 2 tablespoons sugar to taste; 1 to 2 tablespoons orange juice to taste; 1 tablespoon Chambord raspberry liqueur optional

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INGREDIENTS

For the pound cake:
3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1 tablespoon vanilla extract
grated zest of 2 large lemons
2 tablespoons lemon extract
1/4 cup lemon juice
1 1/4 cups unsalted butter ; softened
2 1/2 cups sugar
6 large eggs ; room temperature
For the glaze:
1 cup powdered sugar
1/3 cup lemon juice
For the raspberry sauce:
1 cup frozen raspberries
1 to 2 tablespoons sugar ; to taste
1 to 2 tablespoons orange juice ; to taste
1 tablespoon Chambord raspberry liqueur ; optional

Recipe

INSTRUCTIONS

Adjust the oven rack to the lower-middle position. Do not preheat the oven. Grease and flour a 12-cup fluted tube pan or two 5?x9? loaf pans. Whisk together the dry ingredients – flour, baking powder, and salt in a bowl and set aside. Whisk together the sour cream, vanilla, zest, lemon extract, and lemon juice in a small bowl until the mixture is completely smooth and set aside. In a stand mixer, cream the butter and sugar until light and fluffy, about 1-2 minutes. Add the eggs, one at a time, until thoroughly incorporated; scraping down the sides of the bowl a couple times. Add the flour mixture in three additions, alternating with 2 portions of the sour cream/lemon mixture. Give the batter a final mix for 15-20 seconds until it's smooth.

Pour the batter into the prepared pan and smooth over the top, if needed. Put the cake in the cold oven and turn the oven on to 325 degrees F. Bake for 65-75 minutes until golden and a toothpick comes out clean. Cool the cake on a cooling rack for 45 minutes and invert loaf pan to remove the pound cake.

After you invert the cake, make the glaze by thoroughly combining the powdered sugar and lemon juice. Brush the glaze all over the warm cake. The cake will absorb the glaze so be sure to keep brushing it on until all the glaze is gone. (I only used about 3/4 of the glaze).

To make the raspberry sauce, combine the raspberries, sugar, orange juice and Chambord in a blender. Cover and blend on high until smooth. Press through sieve to remove seeds.

NOTES

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Cold Oven Lemon Sour Cream Pound Cake with Raspberry Sauce

For the pound cake:
3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1 tablespoon vanilla extract
 grated zest of 2 large lemons
2 tablespoons lemon extract
1/4 cup lemon juice
1 1/4 cups unsalted butter softened
2 1/2 cups sugar
6 large eggs room temperature
 For the glaze:
1 cup powdered sugar
1/3 cup lemon juice
 For the raspberry sauce:
1 cup frozen raspberries
1 to 2 tablespoons sugar to taste
1 to 2 tablespoons orange juice to taste
1 tablespoon Chambord raspberry liqueur optional

To make the raspberry sauce, combine the raspberries, sugar, orange juice and Chambord in a blender. Cover and blend on high until smooth. Press through sieve to remove seeds.

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Nutrition

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Serving Size: 1 Recipe (3285g)
Recipe Makes: 1 Serving

Calories: 8724
Calories from Fat: 2926 (34%)

Amt Per Serving		% DV

	Total Fat 325.1g	433 %
	Saturated Fat 179.5g	897 %
	Monounsaturated Fat 89.9g
	Polyunsanturated Fat 24g
Cholesterol 3217.5mg		990 %
Sodium 140549.4mg		4847 %
Potassium 3218.7mg		85 %
Total Carbohydrate 1207.3g		355 %
	Dietary Fiber 41g	164 %
	Sugars, other 1166.2g
Protein 205.6g		294 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8724

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