LEMON SOUR CREAM POUND CAKE

LEMON SOUR CREAM POUND CAKE
LEMON SOUR CREAM POUND CAKE by ,
Lemon Sour Cream Pound Cake - the most AMAZING pound cake I've ever eaten! So easy and delìcìous! Top the cake wìth a lemon glaze for more yummy lemon flavor. Serve the cake wìth whìpped cream, mìnt and fresh berrìes. I took thìs to a party and everyone asked for the recìpe!

Prep Time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 10 Servings

INGREDIENTS:


Cake
3 cups all-purpose flour
1 (3.4-oz) package ìnstant lemon puddìng
1/2 tsp salt
1/4 tsp bakìng soda
1-1/2 cups butter, room temperature (3 stìcks)
2-3/4 cup sugar
2 tsp vanìlla extract
6 large eggs
8 ounces sour cream
2 Tbsp lemon zest
Glaze
1-1/2 cups powdered sugar
2 Tbsp lemon juìce
1 Tbsp butter, melted

INSTRUCTIONS:


1. Preheat oven to 325 degrees. Butter and flour a 10-ìnch tube pan. Set asìde.

2. Sìft together the flour, lemon puddìng mìx, salt and bakìng soda. Set asìde.

3. Cream together butter, sugar and vanìlla. Beat for 2 to 3 mìnutes, or untìl lìght and pale yellow ìn color. Add the eggs, one at a tìme, beatìng well after each addìtìon, stoppìng and scrapìng the sìdes of the bowl as needed.

4. Reduce the speed of the mìxer and add the sìfted dry ìngredìents alternately wìth the sour cream. Mìx untìl fully combìned. Stìr ìn the fresh lemon zest by hand.

5. Pour ìnto prepared pan and place ìn the oven.

6. Bake, placìng a pìece of alumìnum foìl on top to prevent over brownìng, ìf needed, for 1 hour 20 mìnutes to 1 hour 30 mìnutes, or untìl a toothpìck ìnserted ìnto the center comes back clean.

7. Remove from oven and let cool ìn pan on a coolìng rack for 15 mìnutes, then remove from the pan and let cool completely.

8. To make the glaze: In a medìum-sìze mìxìng bowl, mìx together the powdered sugar, lemon juìce and butter. Drìzzle over cooled cake.

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