Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, "If you're cooking, we'll be there."
Sour Cream Walnut Cake
Sour Cream Walnut Cake
Prep Time
20 min
Cook Time
35 min
Yield
6-8 servings
Ingredients
- 1/4 cup butter, softened
- 1 large egg, separated, room temperature
- 1 large egg yolk, room temperature
- 4-1/2 teaspoons grated lemon zest
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- GLAZE:
- 1/4 cup sugar
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
Directions
- In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter.
- Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.
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