make Lemon Sour Cream Cake.
If you follow me on Twitter, you probably noticed I was recently laid off. My school district laid off 238 certificated staff (including teachers, librarians and counselors) on Tuesday. That’s a whole lotta lemons life handed out.
At the school board meeting on April 27, it was decided that the district would increase class size by 3 students, and an estimated 90-150 teachers would be cut. I pretty much knew this was coming. Therefore I signed up to run a half-marathon on July 10th, figuring I would throw myself into something healthy, (training), rather than stuffing my face, (my normal stress coping mechanism).
However, after I received official notice that I had been pink slipped, I reverted back to good ‘ol comfort foods. I’m giving myself a week to cope this way, and then I will pick myself up, dust myself off, and resume half-marathon training with full gusto.
But until then, I’ll bake.
Friday evening I had a postponed Cinco de Mayo celebration,
a Steve-o de Mayo party if you will, to celebrate one of my Master’s cohorts arrival in Spokane. I signed up to bring sour cream and cheese, only to find out those items were already taken. I was kindly asked to bring some sort of dessert.
Dessert I can do.
But I wanted to use the sour cream I had already purchased, and didn’t have a clue what to make. I googled sour cream cookies, sour cream cake and sour cream dessert. I settled on this Lemon Sour Cream Cake recipe, simply because it seemed the most tedious. I really needed something other than my current situation to occupy myself with, and beating butter for 1 minute solid, and then adding sugar tablespoon by tablespoon for 8 minutes seemed like the perfect solution.
And it was. I followed the directions to a T, which is something I never do. The only modification I made was I did not use lemon peel, and instead doubled up on the lemon juice.
Look at how moist it is!
This recipe is definitely one I will be pulling out again and again in the future. It reminds me of fantastically-fab wedding cake. It is insanely dense. I think it weighed around 10 pounds. I’m totally serious. I got quite the bicep workout carrying it from my friend’s car to the party.
There are only two slices left. And I am very excited to eat them for dessert tonight.
And yes, that is a Ronald McDonald plate. It is pretty much my favorite plate ever. And I hate McDonalds.
Next on my pink slip cooking agenda: Pink Slip Pie.
What is your favorite sour cream recipe?