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| English: This is a trifle made from a family recipie. The layers include pound cake covered in raspberry jam, fruit cocktail ( without syrop ), jello ( slightly less water ), english custard, whipped cream and sprinkles ( melting ) (Photo credit: Wikipedia) |
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| English: A layered pound cake, with alternating interstitial spaces filled with raspberry jam and lemon curd, finished with buttercream frosting. (Photo credit: Wikipedia) |
The texture is a little different from traditional --but the flavor......oh, my!
Check out the link at the bottom of the page to read the comments on the Epicurious website.
With the mixer in storage and only brown sugar on hand the recipe was cut in half to fit the needs of the tiny crowd............it did deflate a bit as precautions were taken not to over bake based on the comments available.
the sour cream lemon pound cake in a traditional loaf pan came out with unstoppable flavor surrounded by crispy edges.
serving it with sour cream and brown sugar and strawberries..........a sparkling surprise of flavor for an alternative to strawberry shortcake or just plain poundcake.
Now I would like to try that orange pound cake that one commenter made every weekend........
copied from epicurious.com.......
YIELD: Serves 12
INGREDIENTS
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 cup sour cream
PREPARATION
Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)
here is a linnk to the epicurious page with the recipe and comments:
