Sour Cream Pound Cake

Pound cake:  Its roots go back to Great Britain and the 1700s.   Its first cookbook appearance was in 1796 in American Cookery: or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons.  Since then, this wonderfully yummy cake has been adapted by everyone, to suit any need. 
Why was it called pound cake?  Traditionally, it contained a pound each of butter (4 sticks) , flour (3 cups) , sugar (2 cups)  and eggs (6 whole).     The Brits added extra eggs and dried fruits, such as currants or raisins.  The French kept the original ratio, but added chocolate or lemon juice.  In the southern US, its pretty much in its original form,  except sour cream has been added in place of some of the butter. 

When I was getting married, my cousin Suzanne gave me a bridal shower.  This is the cake she served with strawberries and whipped cream.   I serve this cake very often.  It is light and delicious and makes a beautiful arrangement on the plate, sliced and placed in a circle.  I have used strawberries, raspberries, swirled chocolate sauce over the top.  The sky is the limit with what you can do with this versatile cake.   Enjoy!     - Hawley Barrett

Sour Cream Pound Cake

½ lb (2 sticks) butter (no substitutions)
2 ½ c sugar
6 eggs
3 cups flour
½ t baking soda
1 c sour cream
2 t lemon juice
1 t lemon zest

In a stand mixer, cream the butter and sugar until light and fluffy.  Beat in the eggs, one at a time until well incorporated. 

In a separate bowl, whisk baking soda into the flour.
In another small bowl, mix together the sour cream, lemon juice and lemon zest.

With mixer on medium, alternate adding the sour cream mix and the flour mix into the butter mixture. 

Pour batter into a very well greased and floured Bundt or tube pan. 

Bake 325 degrees for 1 hour and 15 minutes (checking with a toothpick for desired doneness). 

Be prepared for a yummy treat!


Tomatillos - Roasted Tomatillo Salsa

This recipe is my brother's favorite salsa!  He came over for dinner one evening when I was having TexMex (my carne asada tacos, famous guacamole and of course, homemade salsa).  He occasionally likes to dabble in cooking and was crazy about this, he took home several jars to keep.  He called one day and wanted to know how to make it, so I gave him the recipe.  He now likes to pass it off, with a few changes, as his own!  Mad, no!  Heck, thats what good cooking is all about.  Pay it forward with love! -  Jenni

Photo by TAGilephotos@gmail.com
8 -10 fresh tomatillos (roasted first, then diced)
3-4 T olive oil
½ c red onion, small dice
1 t fine minced garlic
2-3 jalapenos (roasted whole first, then seeded and diced small)
3-4 medium, vine ripe tomatoes, seeded, small dice
3-4 limes, juiced
1-2 T finely chopped cilantro
salt and pepper to taste

Photo by TAGilephotos@gmail.com

Rub tomatillos and jalapenos with olive oil.  Place on a hot grill about 3-5 minutes to char outsides of skins.  Do not overcook.  Cool.

Dice onion, tomatoes, garlic and cilantro.  Add to medium sized bowl.  Dice tomatillos and peppers when cooled.  Add to tomato mixture.  Squeeze lime juice directly into mixture.  Add more or less, to taste.  Add salt and pepper to taste.   Chill for 30 minutes.  Heat level will strengthen as salsa ages.   Keeps about a week in the fridge in an airtight container.

Serving suggestions:  Alone as a salsa with chips.  Add to your guacamole for a kick!