Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, lemon sour cream pound cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. A large heavy-duty mixer is the secret to this one-step mixing method.. This amazing lemon sour cream pound cake is a recipe from my bestseller Melissa's Southern Cookbook.
Lemon Sour Cream Pound Cake is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Lemon Sour Cream Pound Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have lemon sour cream pound cake using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Sour Cream Pound Cake:
- Prepare 1 For the 1 and 1/2 cup of soft butter
- Take 3 cup of sugar
- Take 6 large eggs
- Prepare 3 cup of all-purpose flour
- Make ready 1/2 tsp of salt
- Take 1/4 tsp baking soda
- Prepare 8 oz container of sour cream
- Take 1 tsp lemon extract
- Make ready 1/4 tsp almond extract:
A no-fail sweet treat for summer and all year round! Pound cake is one of the classic cakes that are better known in the South with lots of variations that you can enjoy. Allow syrup to cool before drizzling onto the cake. Drizzle half the syrup over the cake.
Steps 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
Invert onto the rack and brush with the remaining syrup. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Carefully turn cake right side up on rack and cool. This amazing Lemon Sour Cream Pound Cake is a recipe from my best selling Melissa's Southern Cookbook (Affiliate) When I began the process of writing my cookbook, it was truly a labor of love.
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