Sour Cream Cake
Recipe submitted by Mrs. Samuel Nafziger, Kalona Iowa
1 cup sour cream (thick)
1 cup sugar
2 cups cake flour
1/2 tsp salt
1 tsp baking soda
Grated rind of 1 lemon
1 tsp of lemon juice
Combine sugar, egg yolks, lemon juice and rind, and sour cream.
Beat until well blended.
Sift flour: measure and add salt and soda. Sift again.
Add sifted dry ingredients gradually and beat thoroughly.
Fold in stiffly beaten egg whites. Pour into greased loaf pan. Bake at 350 degrees for 45- 50 minutes.
Makes a loaf 4x8x4 inches.
Cool and cover with orange frosting.
I changed a bunch of things about this cake; I didn’t have any white sugar so I used brown sugar, and I didn’t have a lemon so I used a lime. I also did not have the ingredients for orange frosting, so I made my own lime icing. All these changes produced a cake that had a bit of a Caribbean feel. It was really good! If you like sweeter cakes, this is not the one for you. Less sweet then some cakes, but really nice with a glass of milk of coffee. Using more icing and making it into a layer cake would work to up the sweetness, and it would look very pretty!
Juice of 1 lime
1 1/4 cup confectioner sugar
1 Tbsp soft butter
1 Tbsp sour cream
Cream sugar, butter and lime juice. Beat until well blended and then add sour cream and mix until smooth. Place cake on a rack and pour icing over cake while cake is still warm. Grate lime peel on top. Place cake in refrigerator to let icing harden.
This would be great on sugar cookies or used as drizzle on a coffee cake.