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(post, Esperanza Rossi)
I needed to use the sour cream leftover from my husband's annual Super Bowl nachos and fried pickles feast, and decided to modify this Lemon-Sour Cream Pound Cake recipe from Art Smith. The main challenges in this recipe are the refined flour and sugar. I substituted whole wheat pastry flour for 2/3 of the flour called for by the original recipe, and used an organic sugar from cane juice. I though about using sucanat, but was afraid the molasses flavor from the sucanat would overwhelm the delicate lemon flavor of this cake. Maybe next time I'll use the sucanat and try a chocolate & sour cream pound cake. I'm sure the molases flavor would nicely complement the chocolate. Read more...