Lemon Sour Cream Bundt Cake is a zesty bundt cake loaded with lemon flavor that is the perfect way to celebrate any spring occasion â and simply a nice citrus dessert to treat yourself to all year round. Add a portion of the sifted flour mix to the creamed mixture, alternating it with portions of the sour cream and ending with the dry ingredients. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Thanks for the recipe. Increase the mixer speed to high and beat for 2 minutes. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. There’s just something about lemons isn’t there? We have adjusted the recipe cook time to 55-60 minutes as somehow the ‘gremlins’ got into the recipe card cook time. Transfer the cake to a wire rack and cool for 10 minutes. Cake Pans ; Paula Deen Lemon Sour Cream Pound Cake Recipe. This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. Now add the sugar and start to mix. First off you beat the sugar and butter together until the butter is well incorporated with the sugar. A no-fail sweet treat for summer and all year round! Looking to make the best desserts ever? Apply some cooking spray to a 10-inch tube pan and also dust it with some breadcrumbs. Bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Cool completely. In a bowl, using an electric mixer, beat butter, sugar and zest together until pale and creamy. Preheat the oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan. click on the link for the recipe…..Easy Crustless Lemon Tart, click on the link for the recipe…..Easy Italian Lemon Mascarpone Tart, click on the link for the recipe…..Edna’s Lemon Curd Cake, click on the link for the recipe…..Upside Down Lemon Delicious. Beat for 4-5 minutes until the mixture turns pale in colour and is light and fluffy. Says to cook for 55 to 60 mins – might be a bit misleading as at the very start you say cooking time is 40mins. Lemon Sour Cream Cake The Home Cook's Kitchen unsalted butter, lemon rind, sugar, eggs, all purpose flour, baking powder and 2 more White Sour Cream Cake Cake Journal Start with your chopped butter at room temperature and add it to your mixing bowl. Add the flour and sour cream alternating in three stages and beating lightly in between each addition. Now the batter is ready to spoon into the cake tin and bake away. Pound cake is one of the ⦠You need to only mix the wet and dry ingredients until just combined. Baking Tips for a Perfect Cake. Lemon sour cream cake is moist, yet dense with a delicious lemon tang. Meanwhile, gather the lemon glaze ingredients. Now add the lemon zest and fold it through. This cake is moist, yet dense with a lovely lemon flavour and we love to serve it with fresh blueberries with their tangy sweet flavour that marries beautifully with the lemon in the cake. Heat the oven to 325 degrees. Itâs the perfect dessert recipe to make if youâre looking ⦠Fresh lemon juice gives this delicious sour cream cake rich, lemony flavor. This sweet and simple lemon cake recipe is made in a 9×13-inch pan. I like the diversity with this cake. Moist Lemon sour cream cake is the latest addition to our growing number of dessert recipes made with lemons. Nor is it oily, which sometimes happens with the Starbucksâ version. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Make sure you take copies of the recipe along with you! Invert onto the rack and brush with the remaining syrup. Carefully turn the lemon cake out onto a platter; drizzle evenly with the glaze. Keywords: lemon sour cream cake, lemon cake, sour cream cake with lemons, lemons, cake recipes, Hi Girls Required fields are marked *, Rate this recipe I am considering adding a little sour cream to the cake recipe to make it more moist. The eggs need to be added one by one and beaten in between each addition with your mixer on medium speed. Allow syrup to cool before drizzling onto the cake. Combine glaze ingredients in a bowl, blending until smooth. This amazing Lemon Sour Cream Pound Cake is a recipe from my best selling Melissaâs Southern Cookbook (Affiliate) When I began the process of ⦠Take a bowl and add some flour, baking soda, and salt in it and mix it well. ), Easy Fresh Blueberry Cake With a Cake Mix, Easy Moroccan Lemon Cake (Meskouta) Recipe. Sign up to receive delicious recipes right in your inbox! This is an excellent cake to take to a shower or party. preheat oven to 175c (350f) on bake, not fan, butter a 25cm (10 inch) bundt pan – make sure you butter every tiny bit of the tin as bundt pans are notorious for sticking as happened to us, cream butter and sugar till light and fluffy (5 minutes) with a mixer – see notes on creaming butter and sugar above, sift flour, salt, bicarb soda (baking soda) together and set aside, add eggs one at a time to the butter and sugar, mix each egg until well incorporated (scrape the sides of the bowl), remove the mixer and use a spatula to add the flour and sour cream alternately (add 1/3 flour and 1/3 of sour cream at a time gently folding in between each addition being careful not to over mix or your cake will be tough), spoon mixture into the bundt tin and tap the tin 2 or 3 times on the bench to remove any air bubbles, bake on middle shelf for 55-60 minutes, or until a skewer comes away clean, remove from oven and slide a knife down around the middle of the tin to release any stuck cake and allow to cool for 10 minutes, carefully release the cake from the tin and place on a sheet pan with a cooling rack, brush the hot syrup over the still hot cake and allow to cool completely before adding the glaze, spoon glaze over the cake and let the glaze drizzle down the sides, heat water and sugar till sugar has dissolved, whisk in the cream until smooth and no lumps appear. Mix in the lemon juice and zest and drizzle over the top of the cake, letting the icing drip down the grooves. The batter will be thick and creamy. This cake is fairly basic. ★☆. The cake gets its rise from the air bubbles expanding in the oven as well as the steam generated from the moisture evaporating as the cake cooks. It’s a butter cake made with sour cream which creates a moist, rich cake. ★☆ Drizzle half the syrup over the cake. Kind regards, Jo and Jen p.s love your neck of the woods, Your email address will not be published. Into a bowl, sift together the flour, baking powder, and salt. Recipe Winners, recipe adapted from In Beth's Garden. Sign up for our newsletter and get our cookbook. ★☆ Lemon Sour Cream Cake 225g sugar Zest of 3 lemons 290g all-purpose flour 90g almond meal (almond flour) 3/4 tsp baking powder 1/4 tsp plus 1/8 tsp baking soda 1/4 tsp salt 175g unsalted butter, melted and cooled 135g freshly squeezed lemon juice 3 eggs 150g full fat sour cream⦠As soon as it’s incorporated stop mixing as the more the batter is worked the more gluten structure will occur. Lemon Sour Cream Cake is a very easy cake recipe to make for dessert tonight! Air makes the cake fluffy, and fluffy is good. It keeps well for days and freezes beautifully. The cake will last for 3 months, but is probably at its best after one month which is perfect for the holiday season. Pour the batter into the prepared cake pan. Once the flour is added you want to gently fold the flour and sour cream together. Pour the mixture into a greased and floured loaf pan. Bring the lemon juice, zest, water and sugar to a boil over high heat and cook until it is reduced to 1/2 cup, about 15 minutes. Frosting is a buttercream with a bit of sour cream, lemon zest & lemon ⦠Itâs a butter cake made with sour cream which creates a moist, rich cake. Set aside. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Beat together the sour cream and softened butter until smooth, then gradually add in the confectionersâ sugar. Pleased with how it looks so Would love to hear back from you once you cut and eat the cake. At first the mixture will look like wet sand, then as you keep beating the mixture lightens and after each minute of beating the mixture softens and hence the saying ‘ light and fluffy’. Sour cream also adds richness that makes the cake super moist, and tender.. Creaming butter and sugar is all about aerating and creating little pockets of air with every beat. Hope it’s ok when cut for a girlfriend’s birthday. Read the entire recipe. This cake is super easy to make. Moist Lemon sour cream cake is the latest addition to our growing number of dessert recipes made with lemons. Beat in the eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently. Subscribe to our newsletter and follow along on Pinterest and Instagram for all of the latest updates. Top the cake with a lemon glaze for more yummy lemon flavor. The lemon cake is baked to perfection in a Bundt cake pan. A large heavy-duty mixer is the secret to this one-step mixing method. Dadâs Sour Cream Pound Cake is a fail-proof recipe (at least for him). Overall, a delicious cake. Excellent ⦠Scrape the sides of the bowl frequently. cook over medium heat, whisking constantly, until the mixture thickens and reaches 175°-180°. Next comes the eggs added one at a time and beaten in between each addition. Add zesty citrus flavor to an old-fashioned sour cream pound cake with fresh lemon juice and a tangy lemon glaze. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. Rating: 3.75 stars 8 Ratings. Instead of using cognac (or any alcohol) I made the glaze with a simple sugar solution and fresh lemon juice. Over mixing a cake batter produces too much air, that trapped air expands and then deflates in the oven. So easy and delicious! Remove from oven and cool in the pan for 10 minutes. The acid in the sour cream produces a very fine crumb because it tenderises the gluten in the flour. Spoon the batter into the prepared cake pan. The reason for this is to allow the fat in the butter to incorporate into the egg allowing the mixture to emulsify. Measure accurately. This amazing lemon sour cream pound cake is a recipe from my bestseller Melissaâs Southern Cookbook.I wrote this cookbook as a labor of love sharing some of ⦠In a large mixing bowl with an electric mixer on low, combine the cake mix, 4 ounces of softened butter, the sour cream, milk, eggs, 2 tablespoons of lemon juice, 2 to 3 teaspoons of lemon zest, and 1 teaspoon of lemon extract. Gluten might be great for cookies, but not for cakes. Add ⦠I prepared mine in a simple round bundt pan. Make sure you take copies of the recipe along with you! ★☆ Here I incorporate lemon zest and juice for some extra pizzazz, a hint of cardamom to play off the lemon flavor and give the cake some added dimension, and then top it with a lemon ⦠Lemon Sour Cream Pound Cake â the most AMAZING pound cake Iâve ever eaten! Your email address will not be published. Cakes made with sour cream have wonderful moisture and flavour. Coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, ⦠Combine dry ingredients into the wet ingredients. This lemon sour cream pound cake is a riff on a family favorite recipe. Brushed with a sweet lemon syrup and topped off with a layer of lemon glaze it’s the perfect afternoon tea cake. You can freeze this lemon sour cream cake without the glaze by wrapping it in some plastic wrap and then wrapping in foil. Add the sour cream and mix until incorporated. Lemon Sour Cream Pound Cake. Sift the baking soda and flour together. The cake needs to cool down for just 10 minutes before you release it from the tin. Next pour some sugar and lemon syrup over the cake whilst it’s hot and allow it to cool down completely. (use dry measuring cups to measure dry ingredients) â Always spoon flour into the measuring cup and lightly level with a straight edge. I’m an Aussie girl in the Southern Highlands. NSW, Hi Deb, thanks for your comment. This lemon sour cream pound cake is soft, springy, and moist without being heavy or dry, problems which often plague poundcake. ★☆ Sour Cream Lemon Pound Cake Sour Cream Lemon Pound Cake. 1 of 2 All Reviews fpu Rating: 5 stars 06/27/2020. Lemon Sour Cream Pound Cake âFluffy, moist with citrusy flavor, drizzled with a refreshingly delicious sweet lemon glaze. The lemon cake is baked to perfection in a Bundt cake pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean. Now make up the glaze and drizzle over the cake. Brushed with a sweet lemon syrup and topped off with a layer of lemon glaze itâs the perfect afternoon tea cake. Beat the butter with sugar, then add eggs, sour cream, lemon zest & lemon juice. Bake until toothpick comes out pretty clean. First set your oven to a temperature range of 350 degrees. In a mixing bowl using an electric mixer, cream 1 cup butter with the granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. It is topped with a light lemon glaze that boosts the citrus flavor in the cake and adds a touch of extra sweetness to every bite! Serve the cake with whipped cream⦠To make the lemon curd (optional): combine all ingredients in a medium saucepan. Pouring the hot lemon syrup onto the cake makes it even more lemony and moist, then topped off with a sugar and lemon glaze it’s a perfect marriage in our opinion. Ingredients. Top this lemon cake with a thin glaze or dust with powdered sugar for a lighter cake. Here are some tips to ensure your cake turns out perfectly. This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. This is an excellent cake to take to a shower or party. Add the wet ingredients then whisk into the dry. Reviews for: Photos of Lemon Sour Cream Cake. 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