Happy Sunday all. Happy St. Patrick's Day. It has been a little hectic this weekend. Finishing up a couple of projects around the house, sharing with family, celebrating the joy of each others company and even visiting an Irish Pub to celebrate St. Patrick's Day with our lovely Irish friends. It was great fun and a much needed break from all the craziness around the house lately wrapping up all the projects that we have been working on. No sunny days around here to enjoy. It is still very cold here. No signs of spring yet. We even had some snow showers this morning could you believe?? It has now melted all away but it is still very grey and gloomy..
To share a bit of the joys of life and to bring a little spring to my home, I baked this Orange Sour Cream Pound Cake using fresh orange juice and orange zest and added a few fresh roses in all the colors of spring as decoration. Oh the beauty of flowers. They have the ability to bring sunshine to any space and tom lift our spirits. Life's little pleasures.. I hope you enjoy this recipe. It is delicious. Light and moist and the perfect complement for an afternoon tea.
Recipe:
1/2 pound (2 sticks) butter
2 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
1 tablespoon orange zest
1 tablespoon of fresh orange juice
Directions
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla, orange zest, orange juice and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
0 Yorumlar