11/21/16 Update- Our Giveaway is now closed. Congratulations to Terri Hendee!
My friend, Melissa Sperka, of Melissa’s Southern Style Kitchen has written a fantastic cookbook filled with tried & true southern recipes! Have you seen it? You need this cookbook in your life, and we’re holding a giveaway!
Melissa is an amazing cook and food blogger, and considering her feature on QVC a few months back, she has reached celebrity status in my book!!
I have been lucky enough to sample several of Melissa’s recipes and I want you to know that they are every bit as fantastic as you would imagine from the photos above! (Hello Five Cheese Mac & Cheese, Buttermilk Fried Chicken, Skillet Cornbread, Carrot Cake, Banana Pudding Parfaits…) In all, she has shared over 100 recipes in this book (not to mention a gazillion on her website)! And they are all DELICIOUS!
Here we are at Melissa’s Book Signing!
So with the holidays just around the corner, I thought it would be a great time to hold a GIVEAWAY for Melissa’s Southern Cookbook! Hooray! You can enter once a day between now and Sunday Nov 20th.
To enter, simply tell us your most favorite southern dish in the comment section below. I will pick the winning comment at random on Sunday Nov 20th {with the help of random.org.} Please make sure to check your e-mails! (If the winner cannot be reached within 48 hours, another winner will be selected.) International entries welcome. Good luck!!
I also want to share a fabulous Lemon Sour Cream Pound Cake recipe with you from Melissa’s Southern Cookbook! I have never met a pound cake that I didn’t love, and this Lemon Sour Cream Pound Cake is no exception.
This cake is super moist, has a wonderfully soft texture and delightful lemon flavor. Whether you enjoy it with strawberries & cream, or just as it is, this recipe is a keeper!
Lemon Sour Cream Pound Cake -Recipe by Melissa Sperka (Melissa's Southern Cookbook)
Ingredients
- unsalted butter for pan
- 3 cups all-purpose flour, plus more for pan
- 1 (3.4- ounce) package instant lemon pudding
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups (3 sticks, or 12 ounces) salted butter, at room temperature
- 2 3/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 6 large eggs
- 8 ounces sour cream
- 2 tablespoons lemon zest
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed lemon juice, plus more if needed to thin
- 1 tablespoon salted butter, melted
Directions
- Preheat the oven to 325 F. Butter and flour a standard 10- inch tube pan. Set aside.
- Sift together the flour, lemon pudding mix, salt, and baking soda.
- Cream together the butter, granulated sugar, and vanilla. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
- Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in fresh lemon zest by hand.
- Pour into the prepared tube pan and place in the oven
- Bake, placing a piece of aluminum foil on top to prevent overbrowning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
- Remove from the oven and let cool in the pan on a cooling rack for 15 minutes then remove from the pan and let cool completely.
- To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice and butter. Drizzle over the cooled cake.
Don’t forget to follow Melissa’s Southern Style Kitchen on Social Media! You can find her posting away on Facebook, Pinterest, Instagram, Twitter, and more. Thank you for stopping by! xoxo
*Giveaway now closed. Congrats to Terri Hendee!
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