Lemon Walnut Sour
Cream Pound Cake
Recipe courtesy of
Julia Childs @ www.chefdepot.net
Chef Depot
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Yield; 2
loaf pans
Ingredients-
8 oz.Butter
8 oz. Sugar
1 pc. Vanilla
Bean
6 lg. Eggs
1 t. Baking Soda
15 oz. All Purpose Flour (aprox. 3 C.)
1 T. Lemon Zest, use a micrograter
5 oz. Walnuts,
chopped fine in a food processor
8 oz. Sour Cream
Procedure;
Weigh out all ingredients using a bakers scale. Use a mixer with the paddle attachment to cream together the butter and sugar. Split and scrape out the vanilla bean and chop it up very fine with a Chef knife, add it to the butter mixture. Scrape the bowl several times and continue to whip until it is light and fluffy. Add the sour cream and the lemon zest. Place the nuts in a food processor and chop fine. Sift together the flour and the baking soda. Crack the eggs into a measuring cup, turn the mixer to slow speed and add the eggs, one at a time. Alternately add half of the flour and half of the nuts to the mixer, repeat. Use non-stick spray on the inside of two loaf pans, divide the batter into each pan. Use a clean knife and a few drops of melted butter to split open the top of the loaf, place in a 350 degree F. oven and bake for about 1 hour.
Recipe courtesy of
Julia Childs @ www.chefdepot.net
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