The Mailbox: Top this cake with fruit

Remembering white borscht

There used to be a restaurant in Los Altos called Eugene’s that served the most delicious white borscht. I would love to have their recipe or one similar. Thank you.

Lory Howard, Jackson

How to contact the mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916)  321-1109. Please include your full name, your city and phone number.

Sour cream pound cake

Prep time: 20 minutes

Cook time: 1 hour, 20 minutes

Serves 12

Gayle Lanthripp of Citrus Heights is looking for a pound cake recipe with sour cream as an ingredient.

This is a great dessert to serve guests; it can be made ahead and refrigerated for a few days. Take advantage of all the fresh summer fruit available now and serve it with the cake and a dollop of whipped cream.

1½ cups flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup butter, room temperature

2 cups sugar

3 ounces cream cheese, room temperature

Finely grated zest from 2 lemons

4 eggs room temperature

1 cup sour cream

Whipped cream and fresh berries

Preheat oven to 350 degrees. Grease and flour a 10-inch springform pan. In a medium bowl, sift together flour, baking powder, baking soda and salt.

In the large bowl of an electric mixer, beat the butter until it’s smooth and creamy. Slowly add sugar, while continuing the beating until the mixture is light and fluffy. Add the cream cheese and lemon zest and continue beating. Add eggs, one at a time, beating well. Add flour mixture alternately with sour cream, beating until smooth after each addition.

Pour batter into prepared pan. Bake until toothpick inserted into cake comes out clean, about 1 hour and 20 minutes. Serve with whipped cream and fresh fruit.