MOIST SOUR CREAM CAKE RECIPES

Name: Extra Moist Lemon, Sour Cream and Vanilla Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 serving(s)
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

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

SOUR CREAM COFFEE CAKE RECIPE | ALLRECIPES

Sour Cream Coffee Cake Recipe | Allrecipes image

This is a great coffee cake for any time of day!

Provided by K Beth

Categories Coffee Cake

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 Bundt pan

Number Of Ingredients 12

Ingredients

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, CarbohydrateContent 43.7 g, CholesterolContent 65.9 mg, FatContent 16.4 g, FiberContent 1.1 g, ProteinContent 5.1 g, SaturatedFatContent 8.2 g, SodiumContent 324.4 mg, SugarContent 25.3 g

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