Extra Moist Lemon Sour Cream And Vanilla Pound Cake Food

LEMON SOUR CREAM POUND CAKE

Steps:

• Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan.
• Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack.
• Drizzle evenly with Lemon Glaze.
• Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.

EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE

Steps:

• Preheat oven to 325°.
• Spray a Bundt pan with nonstick spray and set aside.
• Cream together softened Butter and Sugar.
• Add Eggs, one at a time and beat,then add Sour Cream.
• Sift Flour and Soda together and add next along with the Instant Pudding.
• Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
• Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
• Warning! Some oven temperatures may vary so keep an eye on this one!
• Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
• Enjoy!

LEMON-VANILLA POUND CAKE

Steps:

• Generously brush a 10-inch Bundt pan with melted butter.
• Refrigerate pan until butter hardens, about 15 minutes.
• Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
• Preheat oven to 350 degrees F.
• In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
• In a medium bowl, whisk flour and salt; set aside.
• In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
• On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
• On low speed, gradually beat in flour mixture just until blended.
• Pour in hot milk mixture, then add baking powder; beat until blended.
• With a rubber spatula, fold in lemon zest.
• Scrape batter evenly into prepared pan.
• Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
• Cool in pan 5 minutes.
• Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
• Line a rimmed baking pan with foil.
• Invert cake over prepared pan.
• Brush top and sides of cake with lemon syrup.
• Cool completely.