Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon sour cream pound cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Lemon Sour Cream Pound Cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Lemon Sour Cream Pound Cake is something that I have loved my entire life.
Sour Cream Lemon Pound Cake – a traditional Southern sour cream pound cake that's fluffy and moist with a citrusy flavor of lemon batter and drizzled with refreshingly sweet lemon glaze on top of the cake. Light and moist sour cream pound cake with a wonderful lemon zing. Cream sugar and butter together in a large bowl until light and fluffy.
To begin with this recipe, we have to prepare a few components. You can have lemon sour cream pound cake using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lemon Sour Cream Pound Cake:
- Get 1 For the 1 and 1/2 cup of soft butter
- Prepare 3 cup of sugar
- Make ready 6 large eggs
- Take 3 cup of all-purpose flour
- Prepare 1/2 tsp of salt
- Prepare 1/4 tsp baking soda
- Prepare 8 oz container of sour cream
- Make ready 1 tsp lemon extract
- Get 1/4 tsp almond extract:
This lemon version can be served on it's own, with berries and cream or topped with a citrus curd or pastry cream. This lightened version of a traditional sour cream pound cake calls for a reduced amount of butter and low-fat sour cream. It's citrusy flavor comes from fresh lemon juice, lemon rind and lemon extract in the batter and the sweet. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Instructions to make Lemon Sour Cream Pound Cake:
- Bake at 325 for 1 hour 20 minutes to 1 hour 30 minutes
- Beat butter at medium speed with an electric mixer until creamy gradually add sugar beating at medium speed until light and fluffy add eggs one at a time beating Justin to the yolk disappears
- Shift together flour salt and baking soda add to butter mixture alternating with sour cream and beginning and ending with flour mixture beat better at low speed just until blended after each addition stir in extracts pour into a grease and flour cake pan
- For lemon glaze for topping
- 4 cups of powdered sugar
- 8 tablespoons of milk
- 2 tablespoons of lemon extract
- Add powdered sugar milk and lemon extract in a bowl and mix pour over warm cake
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. Tender and moist, this Lemon Pound Cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. Sour cream - this is the star ingredient as the title of this post highlights and it makes this recipe a fantastic one.
So that’s going to wrap it up with this exceptional food lemon sour cream pound cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
