Montana Woods N Water July 2016 Print Edition | Page 37

THE ROOT CELLAR CONTINUED
Lemon Huckleberry Sour Cream Pound Cake With Lemon Glaze
1 3/4 cups all-purpose flour
1/2 tsp salt
3/4 cup butter, room temperature (plus some to butter the pan)
1/4 cup sour cream, room temperature
1 cup sugar
1/2 tsp pure vanilla extract
1 Tbsp lemon juice
Zest of 1 large lemon
5 eggs, room temperature, whisked together
1 1/2 cups Huckleberries
3 Tbsp lemon juice
2 cups powdered sugar
Preheat oven to 325 F. Butter a 5×9 inch loaf pan. In a large bowl, mix flour and salt. In a separate bowl, cream butter, so ur cream, and
sugar on high until light and fluffy – at least 5-6 minutes. Add vanilla, lemon juice and zest. Mix until incorporated being sure to clean
sides of bowl with every mixing. While mixing on medium, add eggs in two batches. Mix on low to add the flour mixture in thre e
batches – stirring only to incorporate. Gently mix in the Huckleberries.
Pour into the prepared pan, and bake for 65 minutes – or until the cake tester comes out clean. If the top is browning too quickly, cover
with a foil tent. Let cool 10 minutes in the pan before running a butter knife around the edges to loosen. Let cool complete ly on a
cooling rake before poking holes all over the top of the cake, and pouring the combined lemon juice and powdered sugar over t he cake.
Enjoy a little taste of heaven. Huckleberries on scale photo by Michael Glen Freeman

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