Coal Issues and the Environment: January 2026

Wednesday, January 28, 2026

Moist Lemon Pound Cake Recipe With Sour Cream

A classic lemon pound cake is all about balance: rich but not heavy, bright but not sharp, and—most importantly—moist from the first slice to the last. This version uses sour cream as the secret ingredient, adding tenderness and a subtle tang that enhances the fresh lemon flavor. Whether served plain, dusted with powdered sugar, or finished with a simple lemon glaze, this cake is perfect for brunch, afternoon tea, or an elegant dessert.

### Why Sour Cream Makes the Difference

Sour cream has a higher fat content than milk, which helps create a soft, velvety crumb. Its slight acidity also reacts gently with baking soda, giving the cake lift while keeping it dense in the best pound-cake way. Combined with fresh lemon zest and juice, the result is a cake that’s rich, moist, and full of sunshine-bright flavor.

### Ingredients

* 1 cup (226 g) unsalted butter, softened

* 1¾ cups granulated sugar

* 4 large eggs, room temperature

* 1 tablespoon lemon zest (from 2 lemons)

* 3 tablespoons fresh lemon juice

* 2½ cups all-purpose flour

* ½ teaspoon baking soda

* ½ teaspoon salt

* 1 cup full-fat sour cream

* 1 teaspoon vanilla extract

**Optional Lemon Glaze**

* 1 cup powdered sugar

* 2–3 tablespoons fresh lemon juice

### Instructions

1. **Preheat the oven** to 325°F (165°C). Grease and flour a standard loaf pan or bundt pan, making sure all corners are well coated.

2. **Cream the butter and sugar** in a large bowl until pale and fluffy, about 3–4 minutes. This step is key for a tender crumb.

3. **Add the eggs one at a time**, beating well after each addition. Scrape down the bowl as needed.

4. **Mix in the lemon zest and juice**, letting the citrus aroma bloom into the batter.

5. In a separate bowl, **whisk together the flour, baking soda, and salt**.

6. **Alternate adding the dry ingredients and sour cream** to the butter mixture, beginning and ending with the flour. Mix gently to avoid overworking the batter.

7. Stir in the **vanilla extract**, just until combined.

8. **Pour the batter into the prepared pan** and smooth the top.

9. **Bake for 60–70 minutes**, or until a toothpick inserted in the center comes out clean.

10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

### Optional Lemon Glaze

Whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled cake for extra citrus punch and a bakery-style finish.

### Tips for Perfect Moistness

* Use **room-temperature ingredients** for even mixing.

* Avoid overbaking; lemon pound cake should be just set and lightly golden.

* For extra moisture, wrap the cooled cake tightly and let it rest overnight before slicing.

Thursday, January 1, 2026

Chocolate Cheesecake with Cocoa Powder Recipe

Chocolate cheesecake made with cocoa powder is a rich, indulgent dessert that delivers deep chocolate flavor without the need for melted chocolate. Cocoa powder blends smoothly into the cheesecake batter, creating a velvety texture and an intense chocolate taste that feels luxurious yet balanced. This dessert is perfect for special occasions, family gatherings, or whenever you want a chocolate treat that feels both classic and elegant.

One of the best things about using cocoa powder in cheesecake is how evenly it distributes throughout the batter. Unlike chocolate bars, cocoa powder doesn’t add extra fat or sweetness, allowing you to control the flavor and create a cheesecake that’s rich but not overly heavy. The result is a smooth, creamy cheesecake with a sophisticated chocolate profile.

Ingredients

For the crust:

1 ½ cups chocolate cookie crumbs

¼ cup granulated sugar

6 tablespoons melted butter

For the filling:

24 ounces cream cheese, softened

¾ cup granulated sugar

½ cup unsweetened cocoa powder

3 large eggs, room temperature

1 cup sour cream

1 teaspoon vanilla extract

¼ teaspoon salt

Instructions

Begin by preheating your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.

In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool slightly.

In a large mixing bowl, beat the cream cheese until smooth and free of lumps. Add the sugar and cocoa powder, mixing slowly at first to avoid cocoa dust, then increase speed until fully blended. Scrape down the sides of the bowl to ensure even mixing.

Add the eggs one at a time, beating gently after each addition. Avoid overmixing, as this can introduce air and cause cracks during baking. Mix in the sour cream, vanilla extract, and salt until the batter is silky and uniform.

Pour the chocolate cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath helps the cheesecake bake evenly and prevents cracking.

Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour. Remove from the oven, then refrigerate for at least four hours or overnight for best results.

Serving and Variations

Before serving, run a knife around the edges and release the springform ring. This chocolate cheesecake is delicious on its own, but it also pairs beautifully with whipped cream, chocolate shavings, or a drizzle of chocolate ganache. For added contrast, serve with fresh berries or a raspberry sauce.

Lemon Cheesecake Recipe

Lemon cheesecake is a timeless dessert that strikes the perfect balance between rich creaminess and bright citrus freshness. With its smooth texture, buttery crust, and refreshing lemon flavor, this cheesecake is ideal for warm climates, celebratory gatherings, or whenever you crave a dessert that feels indulgent yet light. This recipe focuses on simplicity while delivering bakery-quality results, making it suitable for both beginner and experienced home bakers.

Ingredients

For the crust, you will need 2 cups crushed graham crackers or digestive biscuits, ½ cup melted butter, and 2 tablespoons sugar. The filling requires 24 ounces (three 8-oz blocks) cream cheese at room temperature, 1 cup granulated sugar, 3 large eggs, 1 cup sour cream, ⅓ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and a pinch of salt.

Preparing the Crust

Begin by preheating your oven to 325°F (165°C). In a mixing bowl, combine the crushed biscuits, melted butter, and sugar until the mixture resembles wet sand. Press it firmly into the bottom of a greased 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool slightly while you prepare the filling.

Making the Lemon Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and free of lumps. Gradually add the sugar, mixing until creamy and well combined. Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air. Stir in the sour cream, lemon juice, lemon zest, vanilla extract, and salt. The result should be silky, fragrant, and lightly tangy.

Baking the Cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula. Place the pan on the center rack of the oven and bake for 50–60 minutes, or until the edges are set and the center still has a slight wobble. Avoid overbaking, as this can cause cracks and a dry texture.

Once baked, turn off the oven and crack the door slightly, allowing the cheesecake to cool gradually for about one hour. This gentle cooling process helps prevent surface cracks. Afterward, remove the cheesecake and let it cool completely at room temperature before refrigerating for at least four hours, preferably overnight.

Serving Suggestions

Before serving, run a knife around the edge of the pan and carefully release the springform ring. Lemon cheesecake can be enjoyed plain or topped with whipped cream, fresh berries, or a light lemon glaze for extra brightness. Each slice delivers a creamy, zesty flavor that melts beautifully on the palate.

This lemon cheesecake recipe is a reliable classic that brings together elegance and comfort. Its refreshing citrus notes make it especially appealing in tropical settings, while its rich texture ensures it remains a crowd-pleasing dessert for any occasion.