PAULA DEEN'S AUTHENTIC LEMON SOUR CREAM POUND CAKE RECIPE
Paula Deen's lemon sour cream pound cake is a great cake if you want to try a different cake recipe. It is spongey, fluffy sweet and packs a sour punch. It is quite easy to make too.
Provided by Shuvait Thusoo
Categories Chef's Delight
Total Time 80 minutes
Prep Time 10 minutes
Cook Time 70 minutes
Yield 5
Number Of Ingredients 11
Steps:
- First, set your oven to a temperature of 350 F.
- Apply some cooking spray to a 10-inch tube pan.
- Take a bowl and add some flour, baking soda, and salt in it and mix it well.
- In another bowl, add some butter until it turns fluffy and light in texture.
- Add granulated sugar and lemon extract into this mixture and whisk it properly.
- Now, add some eggs, one at a time and beat them well. Also, add lemon rind and some lemon juice and whisk it properly.
- Now, add this sugar mixture into the flour and add some sour cream as well. Keep beating this mixture at a relatively low speed until the mixture is done completely.
- Add this batter into the cake pans and bake it for around 1 hour and 10 minutes.
- Keep a check on the oven and if needed, insert a wooden pick at the center of the cake and wit until it pops out.
- After the cake is ready, let it cool on the cooling rack. And meanwhile, mix some lemon juice with powdered sugar and drizzle it over the top of the cake.
Nutrition Facts : Calories 323 kcal, FatContent 17 g, CholesterolContent 128 mg, SugarContent 38 g, ProteinContent 6 g, FiberContent 1 g, SodiumContent 157 mg, ServingSize 1 serving
CRAB STUFFED FLOUNDER RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Yield One 4-inch log
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of the fish to make pockets. Lay the cut sides back.
- Stuff the flounder with the Crab Cake Mix, and press the sides down to cover the filling. Sprinkle with paprika.
- Coat a flameproof baking dish with cooking spray. Place the fish in the dish and bake for 20 minutes. Without removing the dish from the oven, turn the oven to broil and broil for 5 additional minutes. When the fish is done, remove it from the oven. Slice a medallion of Crab Butter and place it on top of the grilled fish. Sprinkle fresh parsley on top for added color.
- In a medium skillet, melt the butter and saute the onions, garlic, parsley and peppers until soft. Let cool.
- In a mixing bowl, combine the egg, cayenne pepper, garlic powder, heavy cream, mustard, lemon juice and mayonnaise together. Gently mix in the saltine crackers and crabmeat. Add salt and pepper, if needed. Set aside to stuff in flounder.
- Fold the crab, butter, seafood base, and onions together in a medium bowl and mix until smooth. Remove from the bowl and shape into a log on a piece of parchment paper. Roll up and place in the freezer. Reserve for flounder.
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