Lemon Sour Cream Pound Cake Food

LEMON SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Mix butter, shortening, sugar, and eggs.
• Combine sour cream and milk.
• Add flour and baking powder.
• Mix until blended.
• Add flavorings (lemon and vanilla).
• Bake in a greased tube pan for 1 and 1/2 hours.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

SOUR CREAM AND LEMON POUND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease 16-cup tube pan.
• Dust with cake flour; tap out excess flour.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, beat butter in large bowl at medium speed until fluffy.
• Gradually add sugar and beat 5 minutes.
• Add eggs 1 at a time, beating just until combined after each addition.
• Beat in lemon juice and peel.
• Using rubber spatula, mix in dry ingredients.
• Mix in sour cream.
• Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
• Let cake cool in pan on rack 15 minutes.
• Cut around cake in pan.
• Turn out cake.
• Carefully turn cake right side up on rack and cool completely.
• (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).

SOUTHERN LEMON POUND CAKE

Steps:

• Preheat the oven to 325 degrees.
• Generously grease and flour a bundt pan.
• Combine the flour, baking powder, salt and set aside.
• Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
• Slowly fold in the flour mixture.
• Pour the batter into the prepared bundt pan.
• Bake for 1 hour 10 minutes, or until completely done.
• While the lemon pound cake is baking, combine the ingredients for the glaze.
• Once the cake is done baking, move from oven and let cool a few minutes.
• Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
• Drizzle the glaze over the cake while it's still warm.
• Let sit until cool.
• Serve & enjoy!

SOUR CREAM AND LEMON POUND CAKE

Steps:

• Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.
• Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
• Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

SOUR CREAM LEMON POUND CAKE

Steps:

• 1. Mix well in a large bowl. Pour into a greased Bundt pan and bake at 350 degrees until it tests done, about 45 minutes. When cool drizzle glaze.
• 2. Glaze: 3 ounces softened cream cheese Lemon juice Powdered sugar Mix the cream cheese and enough lemon juice and powdered sugar to make a pourable glaze.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat oven to 325°F.
• Cream butter and sugar.
• Add eggs one at a time, beating well after each.
• Add lemon juice and rind.
• Mix flour, baking soda and salt together and add alternately with sour cream to the creamed mixture.
• Pour into greased and floured 10-inch angel food pan (16-cup size).
• Bake at 325 F for 1 hour and 30 minutes, or until it tests done (toothpick inserted in center comes out clean).
• Cool 15 minutes before turning out on rack to cool.
• If desired, a lemon glaze can be poured over cake.
• Lemon Glaze:.
• Mix all ingredients together and beat until of spreading consistency.
• Variations: Orange juice and grated orange rind can be substituted for lemon; 1/4 cup poppy seed or 1/2 cup finely chopped pecans or walnuts can be added.

LEMON SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10" tube pan.
• Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
• Combine sour cream and milk, stir until smooth.
• Combine flour and baking powder.
• Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
• Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
• Cool in the pan.

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.

LEMON SOUR CREAM CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Generously grease a bundt or tube pan with butter, vegetable shortening, or oil, and coat with flour.
• In a large bowl, sift together the flour, baking powder, and salt. Set aside.
• In a separate, large bowl, add the butter and sugar. Beat with an electric mixer at medium speed until light and fluffy, about 3 minutes.
• Add in the eggs, one at a time. Beat the batter well after every addition.
• Add the flour mixture and sour cream, alternatingly, in 3 batches. Beat the batter briefly after every addition. Stir in half of the lemon zest.
• Pour the batter into the prepared bundt pan.
• Bake for 55 to 60 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done baking.
• Let the cake cool on a wire rack for 5 minutes. Loosen the edges of the cake with a knife. Flip the pan over onto a serving platter. Let it cool completely, about 1 hour.
• To make the glaze, add the lemon juice, powdered sugar, and butter to a bowl. Stir together until a thick glaze forms. Pour the glaze over the cooled cake. Slice and enjoy!

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

SOUR CREAM LEMON CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.
• Sift together flour, baking powder, and salt. Set aside.
• In a mixing bowl using an electric mixer , cream butter with granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.
• Beat in eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.
• Blend in lemon zest.
• Add a portion of the sifted flour mix to the creamed mixture, alternating with portions of sour cream and ending with dry ingredients. Scrape sides of bowl frequently.
• Pour batter into prepared cake pan.
• Bake for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Remove from oven and cool in pan for 10 minutes.
• Meanwhile, gather lemon glaze ingredients.
• Combine glaze ingredients in a bowl, blending until smooth.
• Carefully turn the lemon cake out onto a platter; drizzle evenly with glaze.