TASTEOFHOME.COM APRIL/MAY 2020 49
ON THE COVER
Lemon Lover’s
Pound Cake
Everyone raves about this pretty,
puckery dessert—and it sure doesn’t
last very long with my family.
—Annettia Mounger, Kansas City, MO
Prep: 20 min. • Bake: 55 min. + cooling
Makes: 12 ser vings
1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 Tbsp. lemon juice
1 Tbsp. grated lemon zest
1 tsp. lemon extract
3 cups all-purpose flour
¹₂ tsp. baking soda
¹₄ tsp. salt
1 ¹₄ cups sour cream
ICING
¹₄ cup sour cream
2 Tbsp. butter, softened
2 ¹₂ cups confectioners’ sugar
3 Tbsp. lemon juice
2 tsp. grated lemon zest
- In a large bowl, cream butter and
sugar until light and fluffy. Add eggs,
1 at a time, beating well after each
addition. Stir in lemon juice, zest and
extract. Combine the flour, baking
soda and salt; add to the creamed
mixture alternately with sour cream.
Beat just until combined.
2. Pour into a greased and floured
10-in. fluted tube pan. Bake at 350°
until a toothpick inserted near the
center of cake comes out clean,
55-60 minutes. Cool for 10 minutes
before removing from pan to a wire
rack to cool completely.
3. For icing, in a bowl, beat sour cream
and butter until smooth. Gradually
add confectioners’ sugar. Beat in
lemon juice and zest. Drizzle over
cake. If desired, top with additional
lemon zest. Store in refrigerator.
1 SLICE 658 cal., 26g fat (15g sat. fat),
146mg chol., 286mg sod., 101g carb.
(76g sugars, 1g fiber), 8g pro.
Banana Pound Cake
I adapted a basic
pound cake recipe
from my great-aunt
for this treat. It
makes a moist cake
that pops out of the pan perfectly.
Nancy Zimmerman,
Cape May Court House, NJ
Prep: 20 min. • Bake: 1 ¹ ₄ hours +
cooling • Makes: 12 ser vings
3 tsp. plus 3 cups sugar, divided
1 cup butter, softened
6 large eggs, room temperature
1 cup mashed ripe bananas
(about 2 medium)
1 ¹ ₂ tsp. vanilla extract
¹ ₂ tsp. lemon extract
3 cups all-purpose flour
¹ ₄ tsp. baking soda
1 cup sour cream
GLAZE
1 ¹ ₂ cups confectioners’ sugar
¹ ₂ tsp. vanilla extract
3 to 4 tsp. whole milk
- Grease a 10-in. fluted tube pan.
Sprinkle with 3 tsp. sugar; set aside. - In a large bowl, cream butter and
the remaining 3 cups sugar until light
and fluffy, about 5 minutes. Add
eggs, 1 at a time, beating well after
each addition. Stir in bananas and
extracts. Whisk together flour and
baking soda; add to the creamed
mixture alternately with sour cream,
beating just until combined. - Pour into prepared pan (pan will
be full). Bake at 325° until a toothpick
inserted near the center comes out
clean, 75-85 minutes. Cool cake for
10 minutes before removing from
pan to a wire rack to cool completely. - In a bowl, whisk glaze ingredients
until smooth; drizzle over cake. Store
in the refrigerator.
1 SLICE 600 cal., 22g fat (13g sat. fat),
138mg chol., 192mg sod., 96g carb.
(69g sugars, 1g fiber), 7g pro.
Jelly Doughnut Cake
Cake. Doughnuts.
Now you don’t have
to choose! Swap in
your favorite jelly
flavor for the filling.
—Colleen Delawder, Herndon, VA
Prep: 25 min. + chilling
Bake: 45 min. + cooling
Makes: 12 ser vings
1 cup sugar
2 tsp. ground cinnamon
¹₂ tsp. salt
¹₄ tsp. ground nutmeg
³₄ cup unsalted butter, melted
2 large eggs, room temperature
1 cup 2% milk
2 Tbsp. sour cream
1 Tbsp. vanilla extract
2 ²₃ cups all-purpose flour
2 ¹₂ tsp. baking powder
³₄ cup raspberry, strawberry
or apple jelly
FROSTING
1 pkg. (8 oz.) cream
cheese, softened
1 ¹₂ cups confectioners’ sugar
1 tsp. ground cinnamon
¹₂ tsp. vanilla extract
- Preheat oven to 350°. Grease
and flour a 10-in. fluted tube pan. - Place sugar, cinnamon, salt and
nutmeg in a food processor; process
30 seconds. Transfer to a large bowl.
Beat in melted butter, eggs, milk,
sour cream and vanilla until well
blended. In another bowl, whisk flour
and baking powder; gradually beat
into sugar mixture. - Pour half the batter into prepared
pan. Spoon jelly over batter to within
¹ ₂ in. of edges; top with remaining
batter. Bake until a toothpick inserted
near center of cake comes out clean,
45-50 minutes. Cool in the pan for
10 minutes before removing to a wire
rack to cool completely. - In a large bowl, combine all frosting
ingredients; beat until smooth. Spread
over cake; sprinkle with additional
sugar and cinnamon. Refrigerate at
least 1 hour before serving.
1 SLICE 475 cal., 20g fat (12g sat. fat),
83mg chol., 283mg sod., 69g carb.
(45g sugars, 1g fiber), 6g pro.
Learn how to prep
your Bundt pan for a
flawless finish every
time. Hover your
camera here or go to
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