LEMON SOUR CREAM POUND CAKE RECIPE RECIPES

Name: Sour Cream and Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 12 serving(s)
Ingredients: 3 cups cake flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, room temp; 3 cups sugar; 6 eggs, room temp; 1/4 cup fresh lemon juice; 1 tablespoon freshly grated lemon rind; 1 cup sour cream

SOUR CREAM AND LEMON POUND CAKE RECIPE - FOOD.COM

Sour Cream and Lemon Pound Cake Recipe - Food.com image

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!

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temp
3 cups sugar
6 eggs, room temp
1/4 cup fresh lemon juice
1 tablespoon freshly grated lemon rind
1 cup sour cream

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.).

Nutrition Facts : Calories 527.3, FatContent 21.8, SaturatedFatContent 12.8, CholesterolContent 143.6, SodiumContent 166.2, CarbohydrateContent 77.9, FiberContent 0.7, SugarContent 50.9, ProteinContent 6.5

EXTRA MOIST LEMON, SOUR CREAM AND VANILLA POUND CAKE ...

Extra Moist Lemon, Sour Cream and Vanilla Pound Cake ... image

Make and share this Extra Moist Lemon, Sour Cream and Vanilla Pound Cake recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb butter (softened)
3 cups sugar
6 eggs
1/2 pint sour cream
3 cups all-purpose flour
1 (3 ounce) box jello instant lemon pudding mix
1/4 teaspoon baking soda
1 1/2 teaspoons vanilla
1 teaspoon lemon extract
2 lemons, zest of
1 lemon, juice of

Steps:

Preheat oven to 325°.
Spray a Bundt pan with nonstick spray and set aside.
Cream together softened Butter and Sugar.
Add Eggs, one at a time and beat,then add Sour Cream.
Sift Flour and Soda together and add next along with the Instant Pudding.
Last add Vanilla, Lemon Extract, Juice and Zest, Mixing until batter is light and fluffy.
Pour into the sprayed Bundt pan and bake for 1 hour and 15 minutes, or until toothpick inserted comes out clean.
Warning! Some oven temperatures may vary so keep an eye on this one!
Serve with a Lemon Glaze or just sprinkle with Powdered Sugar.
Enjoy!

Nutrition Facts : Calories 545.6, FatContent 21.9, SaturatedFatContent 12.8, CholesterolContent 143.6, SodiumContent 307.5, CarbohydrateContent 81.7, FiberContent 0.9, SugarContent 50.9, ProteinContent 6.9

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