I had sour cream left over from a previous baking project that I wanted to use up. How about a pound cake? I found a potentially good recipe for a lemon pound cake that I wanted to tweak in healthy way. So I replaced some of the flour with whole wheat pastry flour and halved the sugar and replaced it with sucanat (pure dried cane juice – unrefined sugar). I wondered how it would turn out...
Check out the verdict at the end of the post!
Lemon Vanilla Pound Cake
Inspired from here.
1 cup all purpose flour
½ cup whole wheat pastry flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup salted butter, room temperature
¾ cup sucanat
3 eggs, room temperature
½ teaspoon vanilla
1/8 cup fresh lemon juice
½ tablespoon lemon zest
½ cup sour cream
1. Line a (smaller) tube pan with parchment paper. Preheat oven to 325 degrees.
2. Sift flours, baking soda, and salt into a bowl. Set aside.
3. In a large bowl, beat butter until fluffy.
4. Add sugar and beat for 5 minutes.
5. Add eggs 1 at a time, beating after each addition.
6. Beat in vanilla, lemon juice, and zest.
7. Using a spatula, mix in dry ingredients.
8. Mix in sour cream.
9. Pour into pan and bake for 1 hour (or until a cake tester comes out clean).
10. Lift the cake out of pan by the parchment paper, and cool on rack.
Verdict: This pound cake was delicious, if I do say so myself! It was flavourful and moist! The sucanat gave a nice flavour, as did the lemon and vanilla. And the great thing about the whole wheat pastry flour is that it didn’t give it a gritty texture! A nice afternoon snack that I’ll be making again.