SOUR CREAM POUND CAKE WITH LEMON GLAZE RECIPES

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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

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

OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE



old-fashioned Sour Cream Lemon Blueberry Bundt Cake image

An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.

Provided by Nellie

Categories     Dessert

Total Time 85 minutes

Prep Time 15 minutes

Cook Time 70 minutes

Yield 12

Number Of Ingredients 17

2 3/4 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cup sugar
4 large eggs
3 tablespoons lemon juice (about 2 large lemons)
2 tablespoons lemon zest (about 2 large lemons)
1 teaspoon vanilla
1 cup sour cream
3 cup blueberries (mix with 2 tablespoons flour. NOTE: you can use frozen but skip mixing frozen berries with flour)
1 1/2 tablespoons butter, melted
2 cups powdered sugar
1/3 cups lemon juice
pinch salt
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour a bundt pan.
  • Mix together the flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and sugar on medium-high for about 3 minutes.
  • Add your eggs 1 at a time, beating after each addition.
  • Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
  • Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
  • Gently fold in the blueberries.
  • Spread the batter into the prepared bundt pan. 
  • Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
  • Icing

Nutrition Facts : Calories 533 kcal, CarbohydrateContent 82 g, ProteinContent 5 g, FatContent 21 g, SaturatedFatContent 12 g, CholesterolContent 112 mg, SodiumContent 247 mg, FiberContent 1 g, SugarContent 57 g, ServingSize 1 serving

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