Recipe Talk

Hi - I'm looking for a recipe for Lemon Sour Cream Pound Cake that I think came from the McCalls Cooking School magazines from the 1970's. I remember it used both lemon and orange flavoring and sour cream. Made a fabulous cake that froze really well. Please help! If anyone needs any recipes from the McCalls Cooking School magazines (#3 and #14) let me know - I have those!
Thanks

Well - I don't know if this is allowed but I'm posting a reply to my OWN question. After turning my house upside down I finally found the recipe - not in McCalls but in Better Homes and Garden Baking Ideas - 1981/2 - if anyone wants a great pound cake recipe let me know. Thanks,

McCall's Lemon Poppy Seed Cake

Makes 1 10" Cake

Step 1

Cake and pastry flour 2 1/2 cups

Granulated sugar 1 1/2 cups

Baking powder 3 tsp

Salt 1 tsp

Shortening 1/2 cup

Emulsifier* (optional) 3 tsp
***An emulsion (IPA: /ɪˈmʌlʃən/[1]) is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, milk and cream, espresso, mayonnaise, the photo-sensitive side of photographic film, magmas and cutting fluid for metal working. In butter and margarine, a continuous liquid phase surrounds droplets of water (a water-in-oil emulsion). In milk and cream, oil is dispersed within a continuous water phase (an oil-in-water emulsion).

Step 2

Milk 3/4 cup

1 lemon rind (grated) 2 tsp

Juice from 1 lemon

Step 3

Eggs 1 cup

Step 4

Poppy seeds 1/3 cup

Yield 6 2/3 cups

*Increases moistness and adds shelf life to the cake; a professional baker's product available only in specialty shops.

Method: Preheat the oven to 350 degrees Fahrenheit/ 175 degrees Celsius. Grease and flour pans. Place all ingredients from Step I (cake and pastry flour, sugar, baking powder, salt, shortening, emulsifier) into a large mixer bowl. Mix on low speed until ingredients resemble a fine crumb. Increase to medium-low speed and while the mixer is running, slowly add in Step 2 (milk,lemon rind and juice). Continue to mix until ingredients are combined, then stop machine and scrape sides and bottom of bowl with rubber spatula. Return to machine and mix on medium-low speed for 2 minutes. Continue to run machine and slowly add in Step 3 (eggs). Continue to mix until eggs have been incorporated into batter. Stop the machine and again scrape sides and bottom of bowl with rubber spatula. Continue to mix on medium-low speed for 2 minutes. Fold in poppy seeds. Pour batter into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in centre comes out clean. Remove immediately from pans and cool completely on wire

rack. Baking times will vary according to the number and size of pans used.

Tips: Use McCall's cake pan release to prepare all your cake pans. Your cake mixes will not stick to the pans. If you do not have 2 10" pans bake 1 at a time, the mix can sit out at room tempature for a little while.

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Lemon Cream

(for 10" lemon poppy seed cake)

Ingredients Metric Imperial Volume

Whipping Cream 35% 750 ml 3 cups

Lemon Rind from 2 lemons

Lindt White Chocolate 300 g 21 1/4 oz 1 cup

Method: Boil whip cream and lemon rind together.

Let cool for about 15 minutes then remove the lemon rind and add the chopped chocolate.

Mix well until all the chocolate is melted.

Let cool in fridge about 4 hours.

Whip up mixture with wisk by hand or with machine until it looks like icing,

take care not to over mix.

Assembling the Cake (2 or 4 layer cake): For a 2 layer cake:

Spread lemon cream on bottom layer aprox. 1/2" thick.

Place next layer on top. Spread cream on top and sides.

Leave about 11/2 cups of cream for decoration.

Coat sides of cake with roasted sliced almonds.

Decorate top of cake with crisscross pattern and garnish with lemon zest.

If you like to make 4 layer cake, cut each cake layer in half.

Fill each half layer with McCall's lemon butter aprox. 1/4" thick then assemble same as above.

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McCall's Great American recipe card collection

Zesty Lemon Pound Cake

1 cup (6 oz.) * NESTL? TOLL HOUSE Premier White Morsels

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened (we recommend LAND O LAKES? Butter)

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

3 large eggs

3 tablespoons grated lemon peel, to 4 tablespoons (about 3 medium lemons)

1 1/3 cups buttermilk

1 cup powdered sugar

3 tablespoons fresh lemon juice

1. PREHEAT oven to 350? F. Grease and flour 10-cup Bundt pan.

2. MELT morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth; cool slightly.

3. COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk. Pour into prepared Bundt pan.

4. BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar and lemon juice in small bowl. Make holes in cake with wooden pick; pour half of lemon glaze over cake. Let stand for 5 minutes. Invert onto plate. Make holes in top of cake; pour remaining glaze over cake. Cool completely before serving.

Serves: 16

Level:Challenging - Rated:5 stars (best rating)

NOTE: * May use 3 bars (6-oz. box) NESTL? TOLL HOUSE Premier White Baking Bars instead of the morsels.

McCall's Great American recipe card collection

Cream Cheese Pound Cake

Ingredience:

3/4 lb Butter

3 c Sugar, granulated

1/2 lb Cream cheese

6 lg Eggs

3 c Cake flour, sifted

1/4 t Salt

1 1/2 t Almond extract

1 t Vanilla extract

1. Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each.

2. Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick.

Serves: 10


McCall's Great American recipe card

Sour Cream Banana Bread

Ingredience:

1/2 c Butter (1 stick)

1 c Sugar

2 Eggs

1 ts Vanilla extract

1 1/2 c All-purpose flour

1 ts Baking soda

1/2 ts Salt

1 c Mashed bananas (about 3)

1/2 c Chopped pecans or walnuts

1/2 c Sour cream

Instructions

1. Cream the butter with the sugar. Add the eggs and vanilla. Add the dry ingredients; mix. Add the mashed bananas, nuts and sour cream. Bake in a greased loaf pan at 350 for 1 hour.

sour cream lemon pound cake

Cakes

Yield

24 Servings

Measure Ingredient

2/3 cup Margarine, softened

2 2/3 cup Sugar

1 1/4 cup Egg substitute, thawed

1 1/2 cup Low-fat sour cream

1 teaspoon Baking soda

4 1/2 cup Sifted flour

1/4 teaspoon Salt

2 teaspoon Vanilla

Vegetable cooking spray

1/2 cup Sifted powdered sugar

1 teaspoon Grated lemon rind

1 tablespoon Fresh lemon juice

Lemon slices (optional)

Lemon rind curls (optional)

1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 2 2/3 cups sugar, beating well. 2. Add egg substitute, and beat well. 3. Combine sour cream and soda; stir well. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla (writers' note.. at this point, I added a tablespoon of fresh lemon juice also!). 4. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 325F for 1 hour and 20 minutes, or until a wooden pick comes out clean. Cool in pan for 10 minutes. 5. Remove cake from pan. Combine powdered sugar, lemon juice and lemon rind. Drizzle over cake. Let cake cool completely on wire rack. If desired, garnish with lemon slices and lemon rind curls. Yield: 24 servings (242 calories per slice). Note: I reduced the fat content by using low-fat margarine, and it came out just fine!!

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chocolate lover's cake

I got this years ago from a McCall's Cooking School

Ingredients:

1 1/2 teaspoons vanilla extract 1 1/2 teaspoons vanilla extract

1 cup sour cream 1 cup sour cream

1 cup confectioners' sugar 1 cup confectioners' sugar

1/3 cup heavy whipping cream 1/3 cup heavy whipping cream

1/4 teaspoon baking soda 1/4 teaspoon baking soda

GLAZE: GLAZE:

6 eggs 6 eggs

2 1/2 cups all-purpose flour 2 1/2 cups all-purpose flour

1/8 teaspoon almond extract 1/8 teaspoon almond extract

1/4 cup butter, cubed 1/4 cup butter, cubed

2 cups semisweet chocolate chips 2 cups semisweet chocolate chips

2/3 cup semisweet chocolate chips 2/3 cup semisweet chocolate chips

1 cup butter, softened 1 cup butter, softened

1/2 cup baking cocoa 1/2 cup baking cocoa

1/4 cup chopped almonds 1/4 cup chopped almonds

3 cups sugar 3 cups sugar

1/2 teaspoon almond extract 1/2 teaspoon almond extract

In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with sour cream. Beat just until combine. Stir in chocolate chips.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 75-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the chocolate chips, cream and butter in a saucepan. Cook; stir over low heat until smooth. Cool slightly. Gradually whisk in confectioners' sugar. Stir in extract. Drizzle over cake. Sprinkle with almonds.