A no-fail sweet treat for summer and all year round! Lemon Sour Cream Bundt Cake is a zesty bundt cake loaded with lemon flavor that is the perfect way to celebrate any spring occasion – and simply a nice citrus dessert to treat yourself to all year round. I’m an Aussie girl in the Southern Highlands. Serve the cake with whipped cream… This lemon cake is wonderful served with fresh berries and homemade lemon sauce. To make the lemon curd (optional): combine all ingredients in a medium saucepan. Add the flour and sour cream alternating in three stages and beating lightly in between each addition. In a bowl, using an electric mixer, beat butter, sugar and zest together until pale and creamy. So easy and delicious! Pour the mixture into a greased and floured loaf pan. Combine glaze ingredients in a bowl, blending until smooth. 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. Beat in the eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently. Lemon Sour Cream Pound Cake. ★☆ Keywords: lemon sour cream cake, lemon cake, sour cream cake with lemons, lemons, cake recipes, Hi Girls Made the Lemon cake. I prepared mine in a simple round bundt pan. This is an excellent cake to take to a shower or party. Cake Pans ; Paula Deen Lemon Sour Cream Pound Cake Recipe. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Sift the baking soda and flour together. You need to only mix the wet and dry ingredients until just combined. Now the batter is ready to spoon into the cake tin and bake away. ★☆ I like the diversity with this cake. Mix in the lemon juice and zest and drizzle over the top of the cake, letting the icing drip down the grooves. Set aside. Drizzle half the syrup over the cake. Subscribe to our newsletter and follow along on Pinterest and Instagram for all of the latest updates. Lemon Sour Cream Pound Cake –Fluffy, moist with citrusy flavor, drizzled with a refreshingly delicious sweet lemon glaze. Next comes the eggs added one at a time and beaten in between each addition. This amazing lemon sour cream pound cake is a recipe from my bestseller Melissa’s Southern Cookbook.I wrote this cookbook as a labor of love sharing some of … This sweet and simple lemon cake recipe is made in a 9×13-inch pan. Cool completely. Brushed with a sweet lemon syrup and topped off with a layer of lemon glaze it’s the perfect afternoon tea cake. Cakes made with sour cream have wonderful moisture and flavour. There’s just something about lemons isn’t there? NSW, Hi Deb, thanks for your comment. It’s a butter cake made with sour cream which creates a moist, rich 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’. 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. 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. Once the flour is added you want to gently fold the flour and sour cream together. You can freeze this lemon sour cream cake without the glaze by wrapping it in some plastic wrap and then wrapping in foil. The cake will last for 3 months, but is probably at its best after one month which is perfect for the holiday season. 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 … 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. This is an excellent cake to take to a shower or party. Air makes the cake fluffy, and fluffy is good. Now make up the glaze and drizzle over the cake. This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. Sign up to receive delicious recipes right in your inbox! Into a bowl, sift together the flour, baking powder, and salt. Transfer the cake to a wire rack and cool for 10 minutes. Read the entire recipe. Meanwhile, gather the lemon glaze ingredients. Spoon the batter into the prepared cake pan. Moist Lemon sour cream cake is the latest addition to our growing number of dessert recipes made with lemons. Bake until toothpick comes out pretty clean. This cake is fairly basic. 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. ★☆ Sign up for our newsletter and get our cookbook. Nor is it oily, which sometimes happens with the Starbucks’ version. Recipe Winners, recipe adapted from In Beth's Garden. The reason for this is to allow the fat in the butter to incorporate into the egg allowing the mixture to emulsify. Top the cake with a lemon glaze for more yummy lemon flavor. Thanks for the recipe. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Make sure you take copies of the recipe along with you! 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. Increase the mixer speed to high and beat for 2 minutes. We have adjusted the recipe cook time to 55-60 minutes as somehow the ‘gremlins’ got into the recipe card cook time. Your email address will not be published. cook over medium heat, whisking constantly, until the mixture thickens and reaches 175°-180°. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Hope it’s ok when cut for a girlfriend’s birthday. Allow syrup to cool before drizzling onto the cake. This lemon sour cream pound cake is soft, springy, and moist without being heavy or dry, problems which often plague poundcake. (use dry measuring cups to measure dry ingredients) – Always spoon flour into the measuring cup and lightly level with a straight edge. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. Gluten might be great for cookies, but not for cakes. Baking Tips for a Perfect Cake. Lemon sour cream cake is moist, yet dense with a delicious lemon tang. Now add the sugar and start to mix. The eggs need to be added one by one and beaten in between each addition with your mixer on medium speed. First off you beat the sugar and butter together until the butter is well incorporated with the sugar. Add vanilla. ), Easy Fresh Blueberry Cake With a Cake Mix, Easy Moroccan Lemon Cake (Meskouta) Recipe. Moist Lemon sour cream cake is the latest addition to our growing number of dessert recipes made with lemons. Says to cook for 55 to 60 mins – might be a bit misleading as at the very start you say cooking time is 40mins. Top this lemon cake with a thin glaze or dust with powdered sugar for a lighter cake. Invert onto the rack and brush with the remaining syrup. Remove from oven and cool in the pan for 10 minutes. Frosting is a buttercream with a bit of sour cream, lemon zest & lemon … Instead of using cognac (or any alcohol) I made the glaze with a simple sugar solution and fresh lemon juice. Required fields are marked *, Rate this recipe 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. Apply some cooking spray to a 10-inch tube pan and also dust it with some breadcrumbs. This cake is super easy to make. Beat the butter with sugar, then add eggs, sour cream, lemon zest & lemon juice. Heat the oven to 325 degrees. Job done! Next pour some sugar and lemon syrup over the cake whilst it’s hot and allow it to cool down completely. This lemon sour cream pound cake is a riff on a family favorite recipe. Take a bowl and add some flour, baking soda, and salt in it and mix it well. Ingredients. Pleased with how it looks so Beat for 4-5 minutes until the mixture turns pale in colour and is light and fluffy. 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. Lemon Sour Cream Pound Cake – the most AMAZING pound cake I’ve ever eaten! Reviews for: Photos of Lemon Sour Cream Cake. It’s the perfect dessert recipe to make if you’re looking … Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. ★☆ ★☆. First set your oven to a temperature range of 350 degrees. Pour the batter into the prepared cake pan. Over mixing a cake batter produces too much air, that trapped air expands and then deflates in the oven. Overall, a delicious cake. Sour Cream Lemon Pound Cake Sour Cream Lemon Pound Cake. Coat a 12-cup Bundt pan with cooking spray; sprinkle with flour, … A large heavy-duty mixer is the secret to this one-step mixing method. Add the wet ingredients then whisk into the dry. 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! The acid in the sour cream produces a very fine crumb because it tenderises the gluten in the flour. This luscious moist sour cream lemon cake is finished with a wonderful lemon glaze. Add … Lemon Sour Cream Cake is a very easy cake recipe to make for dessert tonight! Excellent … Looking to make the best desserts ever? 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 … 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… 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. Kind regards, Jo and Jen p.s love your neck of the woods, Your email address will not be published. As soon as it’s incorporated stop mixing as the more the batter is worked the more gluten structure will occur. I am considering adding a little sour cream to the cake recipe to make it more moist. 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 Pound cake is one of the … Here are some tips to ensure your cake turns out perfectly. Combine dry ingredients into the wet ingredients. Measure accurately. Beat together the sour cream and softened butter until smooth, then gradually add in the confectioners’ sugar. Start with your chopped butter at room temperature and add it to your mixing bowl. 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. The lemon cake is baked to perfection in a Bundt cake pan. Preheat the oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan. 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. Dad’s Sour Cream Pound Cake is a fail-proof recipe (at least for him). The cake needs to cool down for just 10 minutes before you release it from the tin. Now add the lemon zest and fold it through. The batter will be thick and creamy. Make sure you take copies of the recipe along with you! It keeps well for days and freezes beautifully. Would love to hear back from you once you cut and eat the cake. Brushed with a sweet lemon syrup and topped off with a layer of lemon glaze it’s the perfect afternoon tea cake. Scrape the sides of the bowl frequently. 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. 1 of 2 All Reviews fpu Rating: 5 stars 06/27/2020. 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