I've been on internal medicine this month and the month before, and while it's been an overall good time in the wards, I'm ready for a little bit of a break. Andrew and I are thinking of taking a little day trip somewhere for the weekend before the next rotation starts up (likely Bloomington because I miss it especially in the spring). I'm hoping for sunny skies and maybe a trip to Oliver winery, but if there's rain I'll honestly be happy eating pizza and drinking a beer at Nick's.
The warmer weather has me daydreaming of new vacation destinations even though those days are few and far between. While I love California with all my heart, it's recently dawned on me that it's been the sole destination for quite some time now. And rightfully so - there's family to see which trumps all if you ask me, but I think it's time to start exploring other parts of this country while I've got the chance. Currently the plan is to go the opposite direction, New York City specifically. For multiple reasons - Andrew's never been, one of my nearest and dearest friends lives there (hi, Arpita!), and you can never run out of things to do in all that hustle and bustle. I'm already planning on nibbling on a Levain cookie in Central Park and then meandering over to Brooklyn and pretending to be a foodie hipster (oh hey roomie, can you give me lessons before I go?)
Beyond that, I've got a list of other places that I hope to eventually get to - the Rockies, San Diego to scope out Jason Mraz's avocado farm, Portland. And then don't even get me started on the rest of the world, I'll save that for another day.
There's something pretty magical about traveling. For one thing, we get to learn a new culture, new customs and how other people view the world. And we learn more about ourselves - both our limits and how far we're willing to push them. It teaches us how to cultivate patience (because let's be honest, no trip goes 100% smoothly) and how to embrace a little spontaneity. It gives us stories to share and cherish.
I can't wait for the next trip - big or small.
This citrus sour cream pound cake was made without a real intent to become a recipe for this blog, especially since I just recently posted another lemon-y cake a couple weeks ago. But after getting solid reviews from my medicine team this week, I wanted to share this since I recently decided my planned post for today actually wasn't quite ready for its debut. I think this cake's perfect for a weekday dessert when a slice of layer cake is just too fancy, and a loaf cake screams max comfort. It's topped with my favorite type of frosting because I find that cream cheese frosting prevents the cake from becoming too sweet. It's a solid cake without the frosting though, so if you're feeling lazybones feel free to make the cake and eat it plain - either way, you're eating a damn good cake.
Sour cream pound cake (adapted from The Kitchn)
- 2 3/4 cups + 1 extra tablespoons all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon and 1 lime
- 1 cup sour cream
For the citrus syrup
- Juice of 1 lemon and 1 lime
- 3 tablespoons water
- 1/3 cup sugar
For the frosting
- 4 oz cream cheese, cold
- 1/2 stick unsalted butter, room temperature
- Powdered sugar
- 1 teaspoon vanilla
- 2-3 teaspoons of lemon juice (optional)
- Preheat oven to 325 F. Line 2 8-inch loaf pans with parchment paper and spray with cooking spray. Set aside.
- In a large bowl, mix the flour, baking soda, and salt until combined. Set aside.
- In a large mixing bowl, cream the butter and the sugar until light and fluffy, about 4 minutes
- Add the eggs 1 at a time, mixing in between each addition, and then add the vanilla and zest. Mix until combined.
- Add in 1/2 of the flour mixture and mix until just combined. Then add in the sour cream and mix again until combined. Finally, add the remaining 1/2 of the flour mixture and mix until just combined.
- Pour the batter into the pan and bake in the oven for 45-55 minutes or until a toothpick placed in the center of the cake comes out clean. Remove from the oven and let the pans cool for 20 minutes, then invert the pans and take the cakes out. Place them on a cooling rack and let them cool completely.
- Once cool, poke the cakes with a toothpick or fork or chopstick to make holes at the top of the cake. Brush the cakes with the citrus syrup - be generous, it helps keep the cake moist! Once that's done, you can make your frosting and frost the cake. Enjoy with friends and family!
For the syrup
- While the cakes are baking, you can make the syrup. Add the sugar and water in a saucepan and mix over medium heat until the sugar has dissolved.
- Add in the juices and mix again.
- Adjust to taste, adding sugar if you need more sweetness.
For the frosting
- Beat the cream cheese until smooth, then add in the butter and mix with a mixer until smooth.
- Add in the vanilla and 2-3 cups of powdered sugar and beat until it reaches a frosting consistency. You may need to add more powdered sugar if you want a thicker frosting.
- Beat in the lemon juice until well combined and then frost your cake!