As a kid, one of the best lessons I have learned from my mother was how to deal with life’s challenges.
As a little child who knew nothing but playing and having fun, I still wasn’t able to get it. But now that I have a family of my own, and my decisions affect not only one but three more, then I am grateful I listened to my mother. Challenges are the inevitable occurrences in a person’s life. And as we grow older, we seem to experience more challenges, and they just seem to double even. I think that’s how life trains us to live in a world full of the unexpected.
I want to impart this knowledge to my children. And I am pretty sure that once they could understand enough, I will start training them on how to deal with life’s unexpected twists and turns.
My husband feels the same. We are very protective of our kids. We want them to be ready anytime.
Sometimes, my husband and I talk at night. We talk about what our twins would be when they grow up. We agreed that whatever they want, as long as it’s not bad, we will support them.
“Even if it’s to be an astronaut?” I ask. “Of course!” he answers. We’ll follow them to the moon and back.
Anyway, back to the lighter things. I hope you will enjoy this lemon sour cream pound cake. It might be made from not-so-sweet ingredients, but it will definitely make you smile!
To Make this Recipe You’Il Need the following ingredients:
This Italian Lemon Pound Cake Is Like A Dream!
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla
Pre-heat oven to 300 degrees
1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt panthat has been generously sprayed with baking spray.
3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.