SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
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.).
SOUR CREAM LEMON POUND CAKE
Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!
Provided by LillysMom
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
SOUR CREAM CITRUS POUND CAKE
A delicious pound cake bursting with citrus flavor and drizzled in a tangy lemon icing!
Provided by Heather Perine
Categories Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Position a rack in the center of your oven and preheat to 350°F/177°C.
- In a large bowl, sift together the flour, salt, baking powder, and baking soda. Set aside.
- In a second small bowl, stir together the sour cream, vanilla, and grated orange, lemon, and lime zests. Set aside.
- In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
- Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.
- Add the flour mixture and sour cream mixture alternately to butter-sugar-egg mixture, beginning and ending with the flour mixture until uniformly incorporated- do not overmix.
- Grease and flour one 10-cup capacity bundt cake pan Pour batter into pan. Bake in a preheated 350°F degrees oven for approximately 50-60 minutes, until top is golden brown and when the cake is done when a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then invert on to a cooling rack. Allow to cool completely before glazing.
- Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.
Nutrition Facts : Calories 485 kcal, Carbohydrate 71 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 105 mg, Sodium 175 mg, Sugar 50 g, ServingSize 1 serving
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
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 POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CITRUS POUND CAKE
Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.
Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.
SOUR CREAM AND LEMON POUND CAKE
An easy Sour Cream and Lemon Pound Cake recipe.
Provided by Darren DiPietro
Categories Cake Mixer Citrus Dessert Bake Lemon Sour Cream Bon Appétit Pennsylvania Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
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.)
LEMON SOUR CREAM POUND CAKE
The perfect balance of tart and sweet. Using a large heavy-duty mixer is the secret to this one-step mixing method.
Provided by Alan in SW Florida
Categories Dessert
Time 1h45m
Yield 1 10-inch cake, 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 669.7, Fat 26.4, SaturatedFat 15.4, Cholesterol 172.8, Sodium 315.1, Carbohydrate 102, Fiber 1, Sugar 72.9, Protein 8.3
SOUR CREAM - LEMON POUND CAKE
Delicious!!! Light, moist, lemony and just plain good! This has been a family favorite since 2001. I think I got this recipe from Cooking Light magazine.
Provided by byZula
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
- Combine flour, baking soda and salt in a bowl; stir well.
- Beat the butter in a large bowl at medium speed until light and fluffy.
- Gradually add the sugar and lemon extract, beating until well blended.
- Add eggs, 1 at a time, beating well after each addition.
- Add grated lemon rind and 2 tablespoons lemon juice and beat for 30 seconds.
- Add the flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.
- Spoon batter into prepared pan and bake at 350 for 1 hour and 10 mins., or until a wooden pick inserted in center comes out clean.
- Cool in pan for 10 minutes on a wire rack; remove from pan.
- Combine 2 tbsp lemon juice and powdered sugar.
- Drizzle glaze over top of cake.
- SOUR CREAM POUND CAKE VARIATION.
- Substitute vanilla extract for the lemon extract. Omit the juice and rind in the cake.
- Substitute milk for the juice in the glaze.
SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE
Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.
Provided by Melissa VanDerLaan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
- Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
- Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g
SOUR CREAM LEMON POUND CAKE
I found this recipe in a dessert cookbook, and it's close to the lemon cake my BF's cousin makes. She's a pastry chef and always surprises us with a lovely lemon cake now and then.
Provided by VickyJ
Categories < 4 Hours
Time 1h45m
Yield 1 pound cake, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1271.2, Fat 52, SaturatedFat 30.9, Cholesterol 330, Sodium 663.4, Carbohydrate 191.8, Fiber 2.1, Sugar 140.3, Protein 14.5
POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY
Meiko Temple shows us how to make a classic pound cake - no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It's flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.
Provided by Matt Ciampa
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
- Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
- Sift the self-rising flour and salt into a large bowl.
- Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
- Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
- Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
- Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
- Pour the glaze over the cooled cake, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 731 calories, Carbohydrate 138 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, Sugar 92 grams
AUNT RUTH'S SOUR CREAM POUND CAKE WITH LEMON GLAZE
This pound cake with lemon glaze came from my great aunt's collection. Her secret was doubling the amount of sour cream. I have used this cake as a basis for creating other pound cakes.
Provided by Nancy Zimmerman
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup fluted tube pan (such as Bundt®); sprinkle with 2 teaspoons sugar.
- Cream 3 cups sugar and butter together in a large bowl until fluffy; add vanilla extract and 1/2 teaspoon lemon extract. Add eggs one at a time, beating well after each addition.
- Sift flour and baking soda together in a medium bowl; add to butter mixture alternately with sour cream. Spoon into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour and 45 minutes to 2 hours. Let cool in the pan for 15 minutes. Remove from the pan to a wire rack; cool completely, 30 minutes to 1 hour.
- Combine confectioners' sugar, lemon juice, 1/2 teaspoon lemon extract, and food coloring in a small bowl. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 92.4 g, Cholesterol 150.3 mg, Fat 26.1 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 15.5 g, Sodium 84.3 mg, Sugar 66.5 g
LEMON SOUR CREAM POUND CAKE
My mother thinks the original recipe for this cake came from Southern Living, however it is not listed on their website. The cake gets a wonderful crispy crust on top that is amazing. We have it every Fourth of July with strawberries and whip cream.
Provided by Erindipity
Categories Dessert
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358.6, Fat 18.4, SaturatedFat 9.2, Cholesterol 83, Sodium 100.2, Carbohydrate 45.1, Fiber 0.5, Sugar 30.2, Protein 4.1
More about "sour cream citrus pound cake food"
LEMON SOUR CREAM CAKE - INSANELY GOOD
From insanelygoodrecipes.com
LEMON SOUR CREAM POUND CAKE | "JIFFY" FOODSERVICE, LLC
From jiffyfoodservice.com
LEMON SOURCREAM POUND CAKE - THERESCIPES.INFO
From therecipes.info
LEMON RASPBERRY SOUR CREAM POUND CAKE - COMFORTABLE FOOD
From comfortablefood.com
LEMON SOUR CREAM POUND CAKE RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
DUNCAN HINES SOUR CREAM POUND CAKE RECIPES ALL YOU …
From stevehacks.com
SOUR CREAM LEMON POUND CAKE | RECIPE - PINTEREST
From pinterest.com
BEST LEMON POUND CAKE - A SOUTHERN SOUL
From asouthernsoul.com
LEMON SOUR CREAM POUND CAKE OPRAH - HAVE THE FINEST WEB LOG …
From mugennarutomugencharac77502.blogspot.com
SECRET RECIPE LEMON POUND CAKE WITH CAKE MIX AND SOUR CREAM
From cakedecorist.com
SIMPLE RECIPES SOUR CREAM AND LEMON POUND CAKE RECIPE
From recipes.lacestreetshoes.com
CITRUS SOUR CREAM POUND CAKE | SOUR CREAM POUND CAKE, CAKE …
From pinterest.com
LEMON SOUR CREAM POUND CAKE FOOD NETWORK IDEA | BTOWNBENGAL
From btownbengal.netlify.app
MOIST LEMON POUND CAKE WITH SOUR CREAM RECIPES ALL YOU …
From stevehacks.com
LEMON SOUR CREAM POUND CAKE - CORNBREAD MILLIONAIRE
From cornbreadmillionaire.com
LEMON SOUR CREAM POUND CAKE RECIPE | THE HUNGRY HUTCH
From thehungryhutch.com
SOUR CREAM POUND CAKE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
TRIPLE CITRUS POUND CAKE - THE MERCHANT BAKER
From themerchantbaker.com
LEMON SOUR CREAM CAKE NIGELLA - NARMADAKIDNEY.ORG
From narmadakidney.org
LEMON SOUR CREAM POUND CAKE FOOD NETWORK - CAMEO.CA
From cameo.ca
CHOCOLATE SOUR CREAM POUND CAKE USING CAKE MIX 2021 BABCAST …
From advance.ulsterplacename.org
LEMON-SOUR CREAM POUND CAKE - OPRAH.COM
From oprah.com
SOUR CREAM POUND CAKE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
PERFECT SOUR CREAM LEMON POUND CAKE - ITALIAN FOOD FOREVER
From italianfoodforever.com
SOUR CREAM LEMON CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SOUR CREAM AND LEMON POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PAULA DEEN'S LEMON SOUR CREAM POUND CAKE RECIPE - THEFOODXP
From thefoodxp.com
LEMON SOUR CREAM POUND CAKE + JUNETEENTH COOKOUT! - CHENéE …
From cheneetoday.com
LEMON POUND CAKE SOUR CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUR CREAM POUND CAKE - SOUL FOOD WEBSITE
From soulfoodandsoutherncooking.com
POUND CAKE SOUR CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love