Perfect Pre-Race Pound Cake

So tonight is the night before my very first full marathon!

I am a little nervous (even though like my mom told me earlier today, “the worst that can happen is that you have to take a cab to the finish line!”) but fortunately I have been training with an amazing group of friends, which has made it so much easier and more enjoyable!

Delicious homemade Lemon Pound Cake

The five of us had a “team” pre-race dinner tonight that was incredible – fresh pasta with homemade tomato sauce, eggplant and chicken parmesan, spinach salad, quinoa salad, and garlic bread. Yummy! If only I could eat like this every day (without having to run 26.2 miles every day, of course)!

As I always love an excuse to bake, I offered to make dessert. I wanted to do something on the lighter side however and decided that a lemon pound cake with fresh strawberries sounded perfect. So as a new addition to Bakery Bingo, here is the recipe for you all to enjoy! It is fantastic and looks great, while not being too difficult or time intensive. It is adapted from Cooking Light, so it also isn’t too calorific – it is about 300 calories per slice as compared to Starbucks’ Lemon Pound Cake which has 490! Yet you wouldn’t think it was a “light” dish as it is still delicious!

Sour Cream Lemon Pound Cake

Active Time: 35 minutes; Cooking Time: 2 hours and 5 minutes

Ingredients:

Cooking spray
1 tablespoon flour (or dry breadcrumbs)
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter (1.5 sticks), softened
2 1/2 cups granulated sugar
1 tablespoon lemon zest
3 large eggs
1 1/2 tablespoons grated lemon zest (about 2 lemons)
2 tablespoons fresh lemon juice
1 (8-ounce) carton low-fat sour cream
Frosting: 2 tablespoons fresh lemon juice
Frosting: 1 cup powdered sugar

Preheat oven to 350°.

Coat a 10-inch bundt or tube pan with cooking spray, and dust with 1 tablespoon of flour (knocking off any excess).

Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon zest, beating until well-blended.

Topped with Lemon Glaze!

Add eggs, 1 at a time, beating well after each addition. Add lemon zest and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan (if the pan is still slightly warm, the cake should come out super easily as you tip the pan over). Cool completely on wire rack. While the cake is cooling, make the glaze frosting by combining 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake, serve with fresh whipped cream and/or strawberries, and enjoy!

So now it’s 9pm and time for bed! Wish me luck tomorrow – I may need it! 🙂

Two of my running "teammates" Kristen and Christi, and myself at the Running for Risa Half Marathon!

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