PILLSBURY SOUR CREAM POUND CAKE RECIPES

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LEMON POUND CAKE RECIPE - PILLSBURY.COM



Lemon Pound Cake Recipe - Pillsbury.com image

Deliciously tender and moist, our scratch-made Lemon Pound Cake is perfect for both brunch and dessert. Topped with a two-ingredient lemon glaze, every sweet, citrus-kissed slice is simply irresistible. Make this delightful loaf cake to add a little sunshine to your next brunch spread!

Provided by Pillsbury Kitchens

Total Time 4 hours 0 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 11

1 1/3 cups granulated sugar
3/4 cup butter, softened
1 tablespoon fresh lemon juice
3 eggs
1 1/2 cups all-purpose flour
2 tablespoons lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup powdered sugar
3 teaspoons fresh lemon juice

Steps:

  • Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
  • In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
  • Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
  • In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.

Nutrition Facts : Calories 370 , CarbohydrateContent 48 g, CholesterolContent 100 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 10 g, ServingSize 1 Slice, SodiumContent 240 mg, SugarContent 33 g, TransFatContent 1/2 g

CHOCOLATE-SOUR CREAM CAKE RECIPE - PILLSBURY.COM



Chocolate-Sour Cream Cake Recipe - Pillsbury.com image

An impressive chocolate and sour cream cake with frosting made in oven – a delicious dessert!

Provided by Pillsbury Kitchens

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
2 cups granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla
2 eggs
4 oz unsweetened baking chocolate, cut into pieces, melted and cooled
3 cups powdered sugar
1/4 cup sour cream
1/4 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla
3 oz unsweetened baking chocolate, cut into pieces, melted and cooled

Steps:

  • Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour. Line bottom of pans with waxed paper. In medium bowl, mix flour, sugar, baking soda, salt and baking powder; set aside.
  • In large bowl, beat remaining cake ingredients with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour mixture until moistened, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter evenly into pans.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour.
  • In small bowl, beat frosting ingredients with electric mixer on low speed until moistened. Beat on high speed until smooth and creamy. Place 1 cake layer, top side down, on serving plate. Spread evenly with about 1/4 of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting.

Nutrition Facts : Calories 560 , CarbohydrateContent 85 g, CholesterolContent 60 mg, FatContent 4 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 63 g, TransFatContent 1 g

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