The What's Cooking Challenge by @jaynie: Italian Lemon Sour Cream Pound Cake (Muffins)
I honestly cannot remember who nominated me, but I think there were two maybe even three steemians who did it, and I didn't want to miss out on @jaynie's newest challenge. I don't usually do too many challenges, but this one is cooking; and I am a HUGE wanna-be cook/chef and baker. So I guess I could be considered a home-based culinary specialist.
Recipe: Italian Lemon Sour Cream Pound Cupcakes
- 3 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
SIFT TOGETHER
- 1 cup unsalted butter- softened
- 2 cups sugar
- 3 eggs
CREAM butter, sugar and one egg at a time- cream thoroughly after adding each egg
- 1/2 cup buttermilk
- 4-5 tablespoons lemon juice
- 1/2 cup sour cream
- Zest of one lemon
- 1 teaspoon vanilla
- 1/2 teaspoon ground ginger
MIX TOGETHER
GLAZE
- 1 1/2 cups powdered sugar
- 3-4 tablespoons lemon juice
WHISK TOGETHER
Icing on left and glaze on the right
ICING
- 4-5 ounces of softened cream cheese (You can use homemade kefir cream cheese)
- zest of one lemon
- 1/4 cup lemon juice
- 2-3 cups of powdered sugar
MIX TOGETHER UNTIL SMOOTH- NO LUMPS
Directions
Add half the sifted flour mixture to the creamed sugar and butter mixture. Mix and then add sour cream mixture. Blend more then add remaining flour mixture. Once completely mixed, add to baking pan of choice.
Preheat oven to 325-degrees
Cupcake/Muffin tins- bake 20-25 minutes
Bundt pan- bake 40-50 minutes
You want to drizzle the glaze over the warm cake/cupcakes/muffins as soon as they come out of the oven so it can seep into the baked cake mixture.
Once toothpick test is clean, remove from oven
Usually I would make a cake out this batter using a Bundt pan but this time I decided to make cupcakes/muffins
Once cool, dollop some icing on top. Keep refrigerated since there is sour cream and cream cheese in the recipe
Interesting challenge and that pound cake looks heavenly. I did some baking back then and I'd love to try this. Thanks for sharing.
Do you have any really fluffy and soft, do you have a trick to know when the mix is ready?
The batter tends to be on the thicker side because it is a pound cake recipe. So it's not as thin as the traditional cake mix batters at all. Almost the consistency of a thick fudgy brownie batter.
Hey @goldendawne, this also fits the requirements for the Homesteading Challenge - would you like to submit this article for entry? Let me know :)
ABSOLUTELY!!! Yes enter this. I will add it to tag too! Thank you!
Awesome! I added it :)
i love your post can i invast you please. i alwayes follow your post upvote.and commend.
These muffins look delicious. I appreciated how you formatted the post and included pictures in the step-by-step instructions. Great work!
Thank you! I had so many more images but didn't want picture overload
I love anything lemon! This would be a good recipe for me to use up some of those fresh lemons I have growing outside my bedroom window!
Oh yes! I am a huge lemon lover... I always add more than a recipe calls for because I can't get enough of the zing from the lemon. And the fresh lemon zest adds such a fabulous added kick.
That looks so delicious!
They are! I had one yesterday when freshly iced.. then another one this morning with my coffee... YUMM-O!
This is a great recipe - can't wait to give it a try! :)
It is so easy to make and i can remember eating pound cake that my grandma always made... adding the lemon kick makes the difference with this recipe.
Lemon with anything is so wonderful. I wish I could grow them here. I'll definitely book mark this to make!
Looks amazing! Can I have some? :)
lol- gosh knows I have plenty here. I am the only person who likes lemon anything in this house. I'll probably give some to my mom and dad when they stop by tomorrow.
I love lemon anything too :)
oh yummmm i need to get baking really soon, these look amazing <3