With all my Costco-ing I am been forced to either freeze items or find/create new recipes to help use up the massive amounts of whatever I buy. This time it was sour cream. Hubs loves sour cream pound cake so I have made several in the past but wanted to do something different with the batter. I turned it into lemon sour cream pound cup cakes with a strawberry jam filling.
I adapted this recipe from Paula Deen’s Sour Cream Pound Cake Recipe.
1 stick butter
1 cup suar
3/4 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1 tablespoon vanilla
1 tablespoon fresh squeezed lemon juice
Preheat oven to 350 degrees.
Throw all your dry ingredients into the mixer and add wet ingredients. Make sure you don’t over mix otherwise the cake will be a bit tough. Using a muffin tin fill each cup 1/3 of the way. Then add a layer of your strawberry jam (recipe below) and finish with the lemon sour cream batter.
Bake about 20-30 mins. Note: My oven bakes crazy so I usually set my temperature a bit lower and end up having to add minutes and watch and add minutes, etc.
Yields about 12 -15 cupcakes.
1 lb fresh strawberries, washed, stems cut off and diced
1/4 cup sugar
1-2 tablespoons water
Simmer all on the stove until forms a jam like consistency. Also great over ice cream.
So go and start a pot of coffee and have an afternoon snack, perfect for a play date.