So! Now I'm hoping that I can return to blogging as usual and what better way to kick things off than with my fave baking group - Sweet Melissa Sundays. This week was the pick of Raeann of Basically, Baby Boots - a Lemon Walnut Sour Cream Pound Cake. Now, not being a massive fan of walnuts I decided to switch those out with raspberries that I had in the freezer. I also fancied giving my new bundt pan another outing so I doubled up the recipe and it fitted perfectly!
The result? A delicious, dense, moist pound cake with a hint of lemon and a tart, lemony glaze. The raspberries were great - but then when don't lemon and raspberries go together? All in all, I would probably add some more lemon zest next time, but that's probably more to do with me only having 2 lemons and that might well not have made up the entire quantity specified in the recipe... And the sunken raspberries? My bad... I thought they'd sink to the bottom so I just gently pushed them into the top of the mix. But they didn't sink - they stayed at the top... So they'd probably be perfect if you gave them a quick stir into the mix. Anyway, it went down very well at work so many thanks for the pick Raeann! And pop on over to her blog if you'd like the recipe.
Great to be back and missed you all!
Love Rosy xx
That looks awesome!! I love how it's turned pink, so pretty.
ReplyDeleteKatie xox
Seriously yummers! I must try this next week!
ReplyDeleteOh yes! Raspberries and lemon is wonderful together. May have to try that next time, instead of the walnuts.
ReplyDeleteYum what a beautiful yummy looking cake. I love that you added the raspberries to it! I really liked this recipe and was pleased it came out moist. The last few pound cakes I've made were dry. I added a lot of lemon so mine really had some kick to it!
ReplyDeleteIm glad your feeling better and you were able to go skiing!
That combination sounds absolutely delicious!
ReplyDeleteRaspberries and lemons? YUM!
ReplyDeleteHow lovely as a bundt cake! I love your addition of raspberries to this delicious cake.
ReplyDeleteWow, that looks gorgeous. I'm having some serious Bundt tin envy too, but there's no way I can convince the boyfriend that we need yet another baking tin in our tiny flat!
ReplyDeleteHeard a great tip recently, apparently if you lightly dust choc chips etc in flour before adding to the mixture it stops them sinking. Really not sure if this is true or not but might be worth a try. Glad you've returned, love reading your blog.
ReplyDeleteRaspberries sound like a wonderful addition, yum! Don't all cakes look prettier in Bundt pans? I love using mine.
ReplyDeleteI love that you used a bundt pan and the raspberries - beautiful!
ReplyDeleteRosy,
ReplyDeleteWhat a pretty cake and a nice twist of adding raspberries instead of the walnuts. There are so many variations one can come up with, and I think that I will try yours with the many others. I'm glad that you and JJ are feeling well and were able to take in some skiing in the French Alps.
Raeann
Great combo of flavors in your pound cake. It is stunning! :)
ReplyDeleteLove your pound cake combination of lemon and raspberries. YUM, and the color, gorgeous! The skiing trip sounded wonderful too.
ReplyDelete