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2 1/2 c. all-purpose, unbleached flour 1/2 c. whole wheat flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 2 sticks Henry's Market Organic Butter, softened 1 1/3 c. raw cane sugar 2 tsp. vanilla 4 Henry's Market Large Eggs juice and zest from 2 lemons 2/3 c. light organic sour cream 1/4 c. freshly squeezed lemon juice 2/3 c. powdered sugar Preheat oven to 325°F. Butter and flour a 10-inch tube pan. Sift together flours, baking powder, baking soda and salt. In a mixing bowl, cream butter with sugar and vanilla until fluffy. Add eggs, one at a time. Add lemon juice, zest and sour cream. Add dry ingredients, in two additions. Pour into pan. Bake 1 hour, or until a knife inserted in the center comes out clean. Mix lemon juice with powdered sugar. Remove from pan and pour glaze over the cake. Cool completely before serving. Serve this tangy-sweet confection topped with sliced peaches and lightly whipped cream. |
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