Light Sour Cream Glaze Food

GLAZED LEMON BREAD

Steps:

• Heat oven to 350ºF.
• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour, baking powder and salt. Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Blend in lemon zest, then eggs, 1 at a time. Add flour mixture alternately with sour cream, beating well after each addition. Stir in nuts. Pour into prepared pan.
• Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Meanwhile, cook lemon juice and remaining sugar in saucepan on low heat 5 min. or until sugar is dissolved, stirring occasionally. Let stand at room temperature until ready to use.
• Remove bread from oven. Immediately top with glaze. (Do not remove bread from pan.) Cool bread completely. Use foil handles to remove bread from pan before slicing to serve.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

GLAZED SOUR CREAM-CHOCOLATE CAKE

Steps:

• Spray 2 (9-inch) round pans with cooking spray; cover bottoms with waxed paper. Prepare cake batter as directed on package, substituting 1 cup sour cream for all the water. Stir in 2 Tbsp. coffee granules; pour into prepared pans. Bake as directed on package. Cool in pans 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely.
• Dissolve remaining coffee granules in hot water. Melt dipping chocolate as directed on tub. Stir in butter, coffee and remaining sour cream until blended; pour 1/3 cup into medium bowl. Whisk in COOL WHIP.
• Stack cake layers on plate, spreading COOL WHIP mixture between layers. Pour remaining warm glaze over cake, allowing excess to drip down side. Top with berries. Refrigerate 30 min. or until glaze is firm.

SOUR CREAM GANACHE

Steps:

• Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl.
• Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

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!

LIGHT SOUR CREAM GLAZE

Steps:

• Mix all ingredients.
• Place in fridge for 15 minutes to help thicken.
• Drizzle over cooled cake.

SOUR CREAM COOKIES

Steps:

• Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine. Set aside until ready to use.
• Add the butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.
• Add the eggs one at a time and mix after each addition. Add the vanilla and the sour cream and mix on medium speed until combined.
• With the mixer on low, gradually mix in the dry ingredients. Once the dry ingredients are evenly incorporated, cover the bowl with plastic wrap and refrigerate for about 1 hour to chill the dough. The dough will be sticky.
• Preheat the oven to 375°F and have ready a cookie sheet lined with a silicone baking mat or parchment paper.
• Drop heaping tablespoon-sized mounds of dough onto the baking sheet, spacing each cookie about 2" apart. With damp hands, gently press down on the top of the cookies to flatten slightly. Bake for 13-15 minutes, until the edges of the bottom edges of the cookies are tinging golden-brown.

SOUR CREAM MAPLE CAKE WITH LEMON GLAZE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter Bundt pan, then spray with nonstick spray. Combine flour, baking powder, baking soda, and salt in medium bowl. Whisk sour cream and maple syrup in another medium bowl. Mix walnuts, 1/4 cup maple sugar, and cinnamon in small bowl.
• Using electric mixer, beat butter and remaining 1 1/3 cups maple sugar in large bowl until fluffy. Gradually beat in eggs and vanilla, occasionally stopping to scrape down sides of bowl. Add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions. Transfer 2/3 of batter to prepared Bundt pan. Sprinkle with walnut mixture. Pour remaining batter into pan.
• Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool 20 minutes. Turn out cake onto rack; cool completely.
• For glaze:
• Whisk first 6 ingredients in medium bowl to blend. Let stand until thickened, about 30 minutes. Pour glaze over cake. (Can be made 1 day ahead. Cover and keep at room temperature.)
• Serve cake with whipped cream.

GLAZED SOUR CREAM GEM CAKES

Steps:

• Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and all-purpose flour in a medium bowl to combine. Get yourself a scale, so much easier!
• Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl a&er each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
• Sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined. Finish by hand to avoid overmixing.
• Divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
• Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides. Double-glaze cakes if you like.
• Sprinkle cakes with toppings as desired (e.g., a pinch of flaked salt-like Maldon on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon or orange zest on Strawberry Jam Glaze).
• Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.

LIGHT SOUR CREAM POUND CAKE WITH LEMON-LIME GLAZE

Steps:

• To prepare cake: Preheat oven to 350 degrees. Coat a 10-inch tube pan or Bundt pan with cooking spray. Dust with about 1 tablespoon all-purpose flour, then invert over a sink and tap firmly to dislodge excess flour. Set aside. Place cake mix in bowl of an electric mixer. In a separate container, combine oil, egg whites, whole egg, light sour cream and vanilla. Stir to blend. Add the egg mixture to the cake mix; beat on low speed, drizzling the water over the mix. Beat on medium speed for 2 minutes, or until the batter is light and fluffy. Pour into prepared pan. Bake in the center of the oven for 35 to 45 minutes, until cake is golden on top or a pick inserted in the center comes out clean. Let cool on a rack for 20 minutes. Invert onto a serving platter; let cool completely. To prepare glaze: In a medium bowl, combine powdered sugar and lemon and lime juices. Stir with a whisk to make a thick glaze. Drizzle over cooled cake. Yield: 12 servings. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Formatted for MasterCook by Susan Wolfe - [email protected]

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.

LIGHT SOUR CREAM GLAZE

Steps:

• Mix all ingredients.
• Place in fridge for 15 minutes to help thicken.
• Drizzle over cooled cake.