2020-04-01 Taste of Home

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

¹₂ tsp. baking soda

¹₄ tsp. salt

1 ¹₄ cups sour cream

ICING

¹₄ cup sour cream

2 Tbsp. butter, softened

2 ¹₂ cups confectioners’ sugar

3 Tbsp. lemon juice

2 tsp. grated lemon zest

1. 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

1. Grease a 10-in. fluted tube pan.
   Sprinkle with 3 tsp. sugar; set aside.


2. 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.


3. 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.


4. 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

¹₂ tsp. salt

¹₄ tsp. ground nutmeg

³₄ cup unsalted butter, melted

2 large eggs, room temperature

1 cup 2% milk

2 Tbsp. sour cream

1 Tbsp. vanilla extract

2 ²₃ cups all-purpose flour

2 ¹₂ tsp. baking powder

³₄ cup raspberry, strawberry

or apple jelly

FROSTING

1 pkg. (8 oz.) cream

cheese, softened

1 ¹₂ cups confectioners’ sugar

1 tsp. ground cinnamon

¹₂ tsp. vanilla extract

1. Preheat oven to 350°. Grease
   and flour a 10-in. fluted tube pan.


2. 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.


3. 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.


4. 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

tasteofhome.com/bundtprep.