As the recipe call for sour cream, so I have to buy from the grocery the next day. I started preparing the baking after gathering all the needed ingredients,
1 cup of unsalted butter, just cooler then room temperature,
1 1/2 cups of sugar( I reduced to 1 1/4 cup)
1 tbsp of finely grated lemon zest.
1/3 cup of sour cream (full fat),
1 1/2 tsp of vanilla extract,
1 cup all purpose flour,
1/2 cup cake + pastry flour,( I used self-raising flour),
1/2 tsp salt.
1 9"x5" loaf pan (greased)
preheat the oven to 160 degree C.
Beat the butter and sugar and lemon zest until light and fluffy, about 3 minutes.
Lightly whisk the eggs with a fork in a bowl, add this to the batter in a few additions, scrapiong down the bowl in between.
In another bowl stir the sour cream and vanilla together and beat this in to the batter .
Pour the batter into the prepared pan, tap it a few times to make it level, and allow any air bubbles to escape.
I need, 3 tbs lemon juice, 2 tbs water and 1/3 cup of sugar.
At the meantime, poke holes in the warm pound cake using a bamboo skewer,
Brush the glaze over warm cake.
Let the cake cool completely in the pan before removing to serve.(the glaze will set once the cake is cool).
the sweetness is cover by the sourness of the lemon, so it is not very sweet but feel so fresh, AS Anna Olson said that this lemon pound cake will bring freshness to your table weather served with afternoon tea or as dessert after a big meal.