SOUR CREAM LEMON CAKE RECIPES

Steps:

• Heat the oven to 325 degrees. Coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out the excess.
• Whisk the flour, baking powder, baking soda and salt in medium bowl.
• Beat the sugar, sour cream, oil and lemon peel in large bowl at medium-low speed until smooth. Beat in the eggs, one at a time, beating until combined. Beat in 2 tablespoons lemon juice and vanilla extract. At low speed, beat in the flour mixture until blended; spoon the batter into the pan.
• Bake for 55 to 60 minutes or until the top is golden brown and a wooden skewer inserted in the center of the cake comes out clean.
• Cool in the pan on a wire rack for 10 minutes. Invert the cake onto a wire rack; cool completely.
• Meanwhile, whisk 2 tablespoons lemon juice and the powdered sugar. Drizzle over the cake. Let stand until set.

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.