Lemonheads: here's a great Lemon SourCream Cake
I have been in search of the perfect Lemon Sour Cream Pound cake for ages and have finally found it.
My criteria were:
- very heavy/moist crumb, aaaaalmost puddingy
- lemon aftertaste i.e. not cake aftertaste
- some pucker factor
- rich texture
This is the recipe that won out:
I reduced the sugar in the cake to 3/4 cup and doubled the included zest. Also doubled the amount of juice in the glaze and reduced it down for longer; you really can't add too much peel to the glaze either, it's so delicious as it ends up candied.